OF  Tft 


I 


THE 

AMERICAN  ORCHARDIST; 

OR 
A   PRACTICAL   TREATISE  ON  THE  CULTURE  AND  MANAGEMENT  OP 

APPLE  AND  OTHER  FRUIT  TREES, 

WITH     OBSERVATIONS     ON     THE     DISEASES   TO    WHICH    THEY   ARE 

LIABLE,    AND    THEIR    REMEDIES.      TO   WHICH    IS  ADDED  THE 

MOST   APPROVED    METHOD    OF   MANUFACTURING   AND 

PRESERVING   CIDER,    AND   ALSO   WINE   FROM 

APPLE   JUICE   AND    CURRANTS, 

Adapted  to  the  use  of 
IB1 

l*V 
AND   ALL    LOVERS   AND    CULTIVATORS    OF 

FINE  FRUIT. 


BY  JAMES  TJ1ACHER,  M.  D. 

Fellow  of  the  American    Academy   of    Arts    and   Sciences ; 

Honorary  Member  of  the  Massachusetts  Medical  Society, 

and  of  the  New- York  Horticultural  Society,  &c. 

SECOND  EDITION,  MUCH  IMPROVED. 

"Nature  in  her  teaching  speaks  in  very  intelligible  language, 
and  that  language  is  conveyed  by  experience  and  observation.'- 


PLYMOUTH,  MASS. 

PUBLISHED    BY    EZRA  COLLIER, 


DISTRICT  OF  MASSACHUSETTS,  TO  WIT  I 


BE  it  remembered,  That  on  the  twenty-fourth  day  of  October, 
A.  D.  1825,  in  the  fiftieth  year  of  the  Independence  of  the  Unit- 
ed States  of  America,  Ezra  Collier,  of  the  said  District,  has  de- 
posited in  this  office  the  title  of  a  book,  the  right  whereof  he 
claims  as  proprietor,  in  the  words  following-,  to  wit : 

'"The  American  Orchardist ;  or  a  practical  treatise  on  the  cul- 
ture and  management  of  apple  and  other  fruit  trees,  with  obser- 
vations on  the  diseases  to  which  they  are  liable,  and  their  reme- 
dies. To  which  is  added  the  most  approved  method  of  manufac- 
turing and  preserving  cider,  and  also  wine  from  apple  juice  and 
currants.  Adapted  to  the  use  of  American  Farmers,  and  all 
lovers  and  cultivators  of  fine  fruit.  By  James  Thacher,  M.  D. 
Fellow  of  the  American  Academy  of  Arts  and  Sciences;  Hono- 
rary Member  of  the  Massachusetts  Medical  Society,  and  the 
New- York  Horticultural  Society,  &c.  Second  edition,  much 
improved.  *  Nature  in  her  teaching  speaks  in  very  intelligible 
language,  and  that  language  is  conveyed  by  experience  and  ob- 
servation.' " 

In  conformity  to  the  act  of  the  Congress  of  the  United  States, 
entitled,  "An  act  for  the  encouragement  of  learning,  by  secur- 
ing the  copies  of  Maps,  Charts  and  Books,  to  the  authors  and 
proprietors  of  such  copies,  during  the  times  therein  mentioned  :" 
and  also  to  an  act,  entitled  "An  act  supplementary  to  an  act, 
entitled,  An  act  for  the  encouragement  of  learning,  by  securing 
the  copies  of  Maps,  Charts  and  Books,  to  the  authors  and  pro- 
prietors of  such  copies  during  the  times  therein  mentioned  ;  and 
extending  the  benefits  thereof  to  the  arts  of  Designing,  Engrav- 
ing and  Etching  Historical  and  other  Prints." 

JNO.  W.  DAVIS, 
Clerk  of  the  District  of  Massachusetts. 


Allen   Danlbrth,  Printer. 


TO  THE 

PRESIDENT  AND  OTHER  OFFICERS  OF  THE 
MASSACHUSETTS  AGRICULTURAL  SOCIETY. 

GENTLEMEN  : 

JL  RESUMING  upon  your  acquiesence,  I  introduce  to  your  no- 
tice this  little  practical  treatise  upon  one  of  the  most  interesting 
and  pleasing  branches  pertaining-  to  the  science  of  agriculture. 
The  utility  of  a  cheap  publication  of  this  kind,  for  the  informa- 
tion and  encouragement  of  our  farmers,  is  unquestionable.  If 
this  humble  attempt  should  meet  your  approbation,  and  be  found 
to  possess  a  degree  of  merit  calculated  to  co-operate  with  your 
zealous  efforts  to  promote  agricultural  pursuits  and  improve- 
ments in  our  country,  a  knowledge  of  your  character  is  an  am- 
ple pledge  that  you  will  not  withhold  your  patronage  and  favour. 
If,  however,  it  shall  appear  that  1  have  subjected  myself  to  the 
accusation  of  having  stepped  beyond  the  limits,  within  which 
my  actual  knowledge  should  be  confined,  then  will  a  conscious- 
ness of  laudable  motives,  of  assiduity  and  fidelity  in  the  collec- 
tion of  experimental  facts,  remain  as  my  only  consolation.  I 
am  not  unapprized  of  the  almost  invincible  prejudice,  which  pre- 
vails among  our  farmers,  against  what  they  term  "book-farm- 
ing," "book-knowledge,"  &c.  &c.  ;  and  the  anecdote  is  fresh  in 
my  memory,  of  an  honest  farmer,  who,  on  being  inquired  of 
Why  his  neighbour's  farta  was  not  productive,  replied,  "because 
he  has  booked  it  to  death."  These  prejudices  exist  chiefly  among 
those,  whose  minds  are  unenlightened,  and  views  unexpanded  by 
that  useful  knowledge,  which  is  only  to  be  acquired  by  reading. 
It  must  be  conceded  that  almost  all  improvements  are  derived 
from  the  records  of  practice  and  observation  ;  and  when  we 
have  reason  and  experience  to  support,  and  plain  facts  to  con- 
firm, we  may  become  less  tenacious  of  the  rules  of  our  fathers, 
believing  that  it  may  be  the  reserved  privilege  of  the  children, 
to  acquire  the  skill  of  producing  two  spires  of  grass  where  their 
fathers  produced  but  one.  Tt  is  a  remarkable  fact  that  the  first 
planters  bequeathed  to  their  posterity  a  greater  number  of  or- 


M743850 


IV  DEDICATION. 

chards,  in  proportion  to  their  population,  than  are  now  to  be 
found  in  the  old  colony  ;  and  it  is  no  less  notorious  that  the  chil- 
dren have  substituted  a  poisonous  liquor  for  the  salutary  bever- 
age, which  almost  exclusively  cheered  the  hearts  of  their  virtu- 
ous ancestors.  The  views  of  men  are  often  materially  affected 
through  mere  indolence  of  temper,  no  less  than  through  the 
cloud  of  prejudice.  Averse  to  the  labour  of  reading  and  inquiry, 
they  adhere  pertinaciously  to  the  routine  of  their  predecessors, 
and  treat  with  equal  contempt  the  lessons  of  experience,  and  all 
suggestions  of  improvement.  It  is  not,  however,  desirable  that 
former  modes  of  practice  in  husbandry  should  be  abandoned  un- 
til it  shall  be  incontestably  proved,  that  a  system  more  adapted 
to  our  circumstances,  and  in  all  respects  of  superiour  utility,  can 
be  founded  on  the  surest  basis.  It  is  not  to  be  required  of  our 
farmers  to  subject  themselves  to. the  expense  and  uncertainty 
of  novel  experiments  ;  but  he  who  possesses  capital  and  leisure, 
and  who,  in  the  spirit  of  investigation,  shall  put  in  execution  a 
hundred  new  projects,  although  in  ten  only  shall  he  be  successful 
in  the  acquisition  of  useful  knowledge,  will  be  entitled  to  public 
praise  and  respect.  These  pages  contain  no  speculative  or  vis- 
ionary projects,  nor  recommend  any  untried  experiments.  Al- 
though a  portion  of  information  is  derived  from  European  au- 
thors, no  inconsiderable  part  of  it  has  been  collected  from  the 
practical  experiments  and  observations  of  our  own  countrymen. 
Therre  is,  therefore,  no  part  of  this  production  but  what  may  be 
adopted  as  applicable  to  our  climate,  and  calculated  to  promote 
the  interests  of  the  cultivators  of  our  soil.  The  knowledge  re- 
sprcting  the  proper  management  of  fruit  trees  is  contained  in 
numerous  volumes,  and  in  incidental  papers,  published  in  peri- 
odical works.  My  object  has  been  to  collate  and  embrace  all 
the  principal  circumstances  relative  to  the  subject,  and  con- 
dense the  whole  into  a  small  compass,  that  shall  be  accessible 
both  to  the  pecuniary  means  of  all,  and  to  the  intellectual  powers 
of  the  most  ordinary  capacity.  The  authorities  to  which  I  am 
chiefly  indebted,  are  the  several  Encyclopedias,  Forsyth  on 
Fruit  Trees,  and  the  valuable  periodical  publications  of  your  so- 
ciety, and  various  other  similar  productions.  If,  in  a  few  in- 
stances, it  shall  appear  that  I  have  employed  borrowed  language 
without  marks  of  quotation,  my  apology  is,  that  I  have  copied 
from  minutes  collected  at  various  times,  without  reference  to 
the  source  whence  derived  ;  not  that  1  would  wittingly  pilfer 
the  cultivated  fruit  of  others,  and  impose  it  upon  my  guesfs  as 
the  result  of  my  own  industry. 

Nothing  can  be  more  irksome  to  a  reflecting  mind  than  a  state 


DEDICATION.  V 

of  inactivity  and  idleness.  I  have  devoted  some  of  my  leisure 
hours  to  the  subject  of  this  treatise,  and  have  derived  from  the 
employment  both  recreation  and  improvement.  Should  the 
book  share  the  fate  of  many  others,  aud  pass  into  neglect  and 
oblivion,  it  will  not  be  a  cause  of  chagrin  ;  but  if  it  should  be  so 
fortunate  as  to  rise  into  popularity,  and  arrest  the  attention  of 
our  farmers,  who  may  be  assured  that  a  little  "book-knowledge'* 
will  do  them  no  harm,  it  will  be  a  source  of  the  highest  grati- 
fication. 

The  Massachusetts  Agricultural  Society,  through  your  agen- 
cy, gentlemeD,  has  already  exerted  a  happy  influence,  tending 
to  eradicate  former  prejudices,  and  greatly  to  ameliorate  the 
condition  of  our  husbandry  in  its  various  branches. 

With  the  view  of  encouraging  a  familiarity  with  agricultural 
books  among  our  farmers,  permit  me  tn  suggest  the  expediency 
of  supplying-  our  several  county  societies  with  the  Massachusetts 
Agricultural  Repository,  on  the  most  favourable  terms  for  dis- 
tribution ;  and  also  of  paying,  in  certain  proportions,  your  annu- 
al premiums  in  cheap  books  on  agricultural  subjects. 

That  you  may  long  continue  to  enjoy  the  satisfaction  to  be 
derived  from  your  patriotick  labours,  is  the  fervent  desire  of 

Your  humble  and  obedient  servant, 

JAMES  THACHER 
PLYMOUTH,  JULY,  1821, 


RECOMMENDATION, 


THE  gentlemen  who  sign  the  following  Recommendation  are 
officers  of  the  Massachusetts  Agricultural  Society,  although  they 
do  not  subscribe  as  such  ;  but  cheerfully  consent,  as  individuals, 
to  honour  the  publication  with  the  following  testimony  of  their 
approbation. 

BOSTON,  SEPTEMBER  10,  1821. 

WE  have  perused,  at  the  request  of  Dr.  Thacher,  his  Trea- 
tise on  the  Culture  of  Fruit  Trees,  and  the  Art  of  Making  Ci- 
der; and,  although  we  cannot  hope  that  our  opinions  will  have 
any  great  weight  with  the  publick,  yet,  as  the  author  is  desirous 
that  we  should  express  them,  we  have  no  hesitation  in  saying, 
that  it  appears  to  us  an  excellent  cumpeudium  of  all  that  has 
been  written  on  the  subject — comprising,  within  a  moderate 
compass,  the  result  of  the  observations  of  the  experienced  cul- 
tivators of  Europe,  and  of  this  country — with  many  original  sug- 
gestions of  his  own — and  we  believe  that  such  a  work  will  be  of 
great  value  to  those,  who  wish  to  obtain  a  knowledge  of  this 
branch  of  agriculture,  but  who  cannot  have  access  to  the  orig- 
inal sources,  from  which,  with  great  labour,  and,  as  we  believe, 
good  judgment,  this  compilation  has  been  formed. 

[Names  of  the  gentlemen  who,  as  individuals,  sig-n  the  above 
recommeedation ;  with  the  addition  of  their  titles,  as  copied  from 
the  Massachusetts  Agricultural  Journal.] 

AARON  DEXTER,  M.  D.  President. 

SAMUEL  W.  POMEROY,  Esq.  First  Vice -President. 

THOMAS  L.  WINTHROP,  Esq.  2d  Vice-P resident. 

JOHN  PRINCE,  Esq.  Treasurer. 

JOHN  LOWELL,  Esq.  Corresponding  Secretary. 

Hon.  RICHARD  SULLIVAN,  Recording  Secretary. 

Hon.  PETER  C.  BROOKS, 

Hon.  JOHN  WELLES, 

Hon.  JOSIAH  QUINCY,  i    T 

S.  G.  PERKINS,  Esq. 

GORHAM  PARSONS,  Esq. 

E.  HERSEY  DERBY,  Esq. 


Preface  to  the  Second  Edition: 

THE  AMERICAN  ORCHARDIST  having-  been  honoured  by  the 
publick  approbation,  as  evinced  by  the  early  disposal  of  the 
first  edition,  the  author  is  encouraged  "to  prepare  for  the  press  a 
new  edition,  containing-  many  improvements,  and  considerable 
additional  matter.  This  little  volume  will  not  be  found  deficient 
in  any  requisite  to  gratify  the  wishes  of  those  who  may  be  de- 
sirous to  select  the  most  advantageous  and  eligible  method  of 
cultivating-  the  finest  fruits,  and  of  preparing-  the  valuable  liq- 
uors which  they  are  known  to  afford.  IVJuch  attention  has  been, 
bestowed  also,  in  forming-  a  correct  catalogue  of  "the  most  ap- 
proved varieties  of  fruit,  with  the  peculiar  qualities  which  they 
possess,  that  the  purchaser  may  with  facility  make  his  selection, 
of  such  as  are  in  highest  repute  among  our  most  experienced 
Connoiseurs.  It  has  been  a  primary  object  to  compress  the 
whole  in  so  small  a  r.nmpaaa.  that  the  price  of  the  book  may  not 
be  enhanced,  while  its  contents  shall  be  rendered  no  less  com- 
pletely adapted  to  the  use  of  our  farmers  and  cultivators,  than 
any  similar  work  which  has  hitherto  been  offered  to  the  pub- 
lick.  While  the  author  would  most  respectfully  proffer  his 
grateful  acknowledgements  for  publick  honours  and  patronage, 
he  flatters  himself  with  the  hope  that  no  one  will  ever  have  cause 
to  regret  that  he  contributes  to  the  remuneration  of  persevering 
industry  by  purchasing  a  copy  of  the  American  Orchardist, 
PLYMOUTH,  OCT.  1825. 

N.  B.  It  is  from  a  sense  of  justice  and  respect  that  I  em- 
brace this  occasion  to  acknowledge,  that  in  the  first  edition  of 
this  work,  an  error  was  inadvertently  committed,  as  respects 
the  venerable  Timothy  Pickering,  Esq.  In  the  several  pages 
16,  17,  21,  45,  language  and  sentiments  are  ascribed  to  him, 
which  I  now  learn  were  derived  from  a  different  source  ;  and 
ia  the  present  edition,  pages  16,  18,  22,  49,  the  same  errors 
were  reprinted  previous  to  my  receiving  that  gentleman's  disa- 
vowal. The  circumstance  is  to  be  explained  as  follows :  While 
compiling  the  first  edition  and  searching  every  source  for  mate- 
rials, I  found  in  the  Massachusetts  Agricultural  Journal,  vol.  3, 
page  39,  an  anonymous  production  "On  the  culture  of  Trees.'* 
By  some  means  which  I  cannot  at  present  recollect,  I  received 
the  impression  that  it  came  from  the  pen  of  Col.  Pickering,  and 
was  induced  to  avail  myself  of  the  supposed  authority  according- 
ly. I  am  now  authorised  and  requested  to  assert  that  Col.  Pick- 
ering disclaims  all  knowledge  of  whatever  is  ascribed  to  him  JD 
the  several  pages  above  raectioaed. 


JOHN  LOWELL,  ESQ. 

President  'of  the  Massachusetts  Agricultural 

Society — the  generous   patron  of  systematick 

agriculture,  to  whom  the  »cicuut;  is  indebted  for 

indefatigable  labours  and  useful  achievements  : 

This  second  edition  is,  with 

great  respect  and  consideration, 
dedicated  by  his 
humble  servant, 

THE  AUTHOR, 


THE 

AMERICAN  ORCHABBIST 


"And  the  Lord  took  the  man  and  put  him  in  the  garden  of  Eden 
to  dress  it  and  to  keep  it."  Saying-,  "In  the  sweat  of  thy 
face  shalt  thou  eat  bread,  till  thou  return  unto  the  ground." 

"IVhat  a  luxury  do  the  sons  of  sloth  lose." — Harvey. 

Hise  early  to  your  orchard  and  g-arden.  See  if  your  trees  and 
plants  flourish — listen  to  the  chirping-  of  the  joyous  birds — 
cultivate  rural  pleasures,  and  health,  vigor  and  comfort 
will  most  assuredly  be  your  portion. 


APPLE  TREES, 

AMONG  the  numerous  varieties  of  fruit-bearing 
trees,  cultivated  in  our  country,  the  apple  is,  confess- 
edly, of  superiour  importance  and  utility.  Whether 
considered  as  an  esculent  for  the  dessert,  as  an  article 
for  culinary  purposes,  or  as  affording  a  pleasant  and 
wholesome  beverage,  this  fruit  is  not  to  be  surpassed 
in  excellence.  If  the  productions  of  tropical  climates 
are  valued  for  their  grateful  and  delicious  qualities, 
the  apple,  more  permanent  and  durable,  and  possess- 
ing nutritive  and  salubrious  properties,  is  incompara- 
bly of  the  greatest  estimation.  From  a  natural  and 
happy  gradation,  this  fruit  attains  to  full  growth,  in- 
2 


10  CULTURE   AND   MANAGEMENT 

successive  order,  during  summer  and  autumn  ;  and,  ac- 
quiring greater  perfection  and  maturity  after  gather- 
ing, it  may,  by  proper  care,  be  preserved  for  the  ta- 
ble, or  for  culinary  use,  until  the  return  of  the  flower- 
ing season.  The  soil  and  climate  of  the  United  States 
are  admirably  adapted  to  the  growth  of  the  apple 
tree,  except  in  certain  districts  in  the  south,  where 
the  land  is  level  and  sandy,  and  the  atmosphere  re- 
plete with  humidity.  Even  the  colder  regions  of 
Maine  annually  furnish  excellent  apples  for  the  Boston 
market.  We  have  an  ample  variety  of  apples,  many 
of  which  are  allowed  to  be  of  superiour  quality  as  to 
size,  beauty  and  flavour.  Notwithstanding,  however, 
these  advantages,  and  the  immense  value  of  apple  or- 
chards, their  cultivation  has  received  but  inadequate 
attention  from  the  farmers  of  our  country.  It  must 
be  confessed,  as  a  notorious  truth,  that  an  orchard, 
planted  and  cultivated  in  the  most  advantageous  man- 
ner in  point  of  beauty,  profit,  and  convenience,  is 
scarcely  to  be  found  in  the  sphere  of  our  observation. 
The  most  palpable  neglect  prevails  in  respect  of  prop- 
er pruning,  cleaning,  and  manuring  round  the  roots 
of  trees,  and  of  perpetuating  choice  fruit,  by  engraft- 
ing from  it  on  other  stocks.  Old  orchards  are,  in 
general,  in  a  state  of  rapid  decay  ;  and  it  is  not  un- 
common to  ssee  valuable  and  thrifty  trees  exposed  to 
the  depredations  of  cattle  and  sheep,  and  their  foliage 
annoyed  by  caterpillars  and  other  destructive  insects. 
In  fact,  we  know  of  no  branch  of  agriculture  so  unac- 
countably and  so  culpably  disregarded.  If  it  be  ob- 
jected, that  the  profit  will  not  remunerate  for  the 
labour  and  expense  of  cultivation,  the  obvious  reply 
is,  let  the  experiment  be  fairly  tried,  in  a  few  instan- 
ces, and  the  result  will  soon  correct  the  erroneous 
impression,  and  stimulate  to  greater  attention  to  the 
subject.  It  may,  with  propriety,  be  affirmed,  that  a 
judiciously-cultivated  orchard  of  select  fruit,  if  situated 


Otf   FRUIT   TREES. 

at  a  convenient  distance  from  a  large  town  or  village, 
would  yield  an  annual  profit  equal  to  any  production 
of  the  industrious  husbandman.  ,  An  instance  has  been 
adduced,  in  the  town  of  Dorchester,  a  few  years  since, 
of  one  hundred  and  sixty  barrels  of  apples  being  pro- 
duced from  less  than  two  acres,  the  estimated  value 
of  which,  including  the  grass  mowed  under  the  trees, 
is  three  hundred  dollars  per  acre.  In  what  branch  of 
culture  can  the  husbandman  realize  a  more  ample  and 
gratifying  reward  for  his  labour  and  attention  ? 

It  is  a  circumstance  encouraging  to  the  cultivator, 
that.  ;4n  add ii ion  to  the  usual  markets,  a  very  consid- 
erable export  has  taken  place  lately  to  Europe,  and 
that  the  flavour  of  our  apples  is  highly  estimated 
there."  In  every  rural  establishment,  a  fruit  orchard 
should  be  considered  an  indispensable  appendage,  as  a 
source  of  real  emolument,  and  as  contributing  to  health, 
pleasure,  and  recreation.  It  will  be  conceded,  that,  in 
the  whole  department  of  rural  economy,  there  is  not 
a  more  noble,  interesting,  and  beautiful  exhibition, 
than  a  fruit  orchard,  systematically  arranged,  while 
clothed  with  nature's  foliage,  and  decorated  with  vari- 
egated blossoms  perfuming  the  air,  or  when  bending 
under  a  load  of  ripe  fruit  of  many  varieties.  It  is  a- 
mongthe  excellences  of  a  fruit  orchard,  that  it  affords 
a  salubrious  beverage,  an  adequate  supply  of  which 
would  have,  a  happy  tendency  to  diminish,  if  not  su- 
persede, the  consumption  of  ardent  spirits,  so  destruc- 
tive to  the  health  and  moral  character  of  our  citizens. 
"The  palate,"  says  Mr.  Knight,  an  English  horticultu- 
ralist,  "which  relishes  fruit,  is  seldom  pleased  with 
strong  fermented  liquors ;  and,  as  feeble  causes,  con- 
tinually acting,  ultimately  produce  extensive  effects, 
the  supplying  the  publick  with  fruit,  at  a  cheap  rate, 
would  have  a  tendency  to  operate  favourably,  both 
on  the  physical  and  moral  health  of  the  people."  It 
is  presumable,  that  the  period  is  not  far  distant,  when 


12  CULTURE    AND   MANAGEMENT 

the  subject  of  horticulture  will  receive  its  merited  at- 
tention, and  the  value  and  utility  of  fruit  orchards  be 
duly  appreciated  by  all  ranks  of  our  citizens  ;  and  it 
will  be  to  me  a  source  of  pride  and  satisfaction,  should 
these  pages  contribute,  in  any  degree,  to  the  promo- 
tion of  the  desirable  object.  The  most  eligible  and 
approved  method  of  propagating  fruit  trees,  some  ac- 
count of  the  numerous  insects  which  infest  and  prey 
upon  their  vitals,  with  the  various  diseases  to  which 
they  are  liable,  and  which  prove  fatal  to  tbeir  exis- 
tence, and  the  best  adapted  remedies,  will  constitute 
the  principal  topicks  of  this  undertaking.  While  phi- 
losophers pride  themselves  upon  vain  speculation,  the 
practical  farmer  will  be  contented  with  plain  facts, 
from  whatever  source  derived.  Leaving  to  others, 
therefore,  the  task  of  wandering  in  the  perplexing 
mazes  of  theory,  suffice  it  here  to  excite,  in  the  or- 
chardist  and  farmer,  the  spirit  of  practical  activity, 
and  to  stimulate  by  the  lessons  of  attentive  and  intel- 
ligent men  ;  for  "nature,  in  her  teaching,  speaks  in 
very  intelligible  language,  and  that  language  is  con- 
veyed by  experience  and  observation."  No  apology 
will  be  urged  for  any  inelegance  of  style,  as  perspicu- 
ity and  brevity  are  conceived  to  be  more  acceptable 
requisites,  in  the  view  of  the  respectable  cultivators 
of  our  soil,  for  whose  use  this  little  work  is  intended. 

PHYSICAL   PROPERTIES    OF   APPLES. 

"In  diseases  of  the  breast,  says  Dr.  WilHch  (Dom. 
Ency.)  such  as  catarrhs,  coughs,  consumptions,  &c. 
they  are  of  considerable  service.  For  these  beneficial 
purposes,  however,  they  ought  not  to  be  eaten  raw, 
but  either  roasted,  stewed,  or  boiled.  They  may  also 
be  usefully  employed  in  decoctions,  which,  if  drank 
plentifully,  tend  to  abate  febrile  heat,  as  well  as  tn  re- 
lieve painful  strictures  in  pectoral  complaints.  With 


OF   FRUIT   TREES.  13 

regard  to  their  sensible  properties,  apples  have  been 
divided  into   spicy,  acidulated,  and  watery.     To  the 
first  class  belong  the  various  species  of  rennet,  which 
possess  a  most  delicate  flavour,  contain  the  least  pro- 
portion of  water,  and,  on  account  of  their  vinous  na- 
ture, are  not  apt  to  excite  flatulency.     Pippins,  on  the 
contrary,  though  affording  more  nutriment  than  the 
former,  are  more  fibrous,  and,  consequently,  require  a 
more  vigorous  stomach  to  digest  them  ;   hence  they 
should  be  ranked  under  the  second  class.     Lastly, 
those  sweet  and  tender  apples  which  are  very  juicy 
and  palatable,  are  the  least  fit  to  be  eaten  in  a  raw- 
state,  unless  with  the  addition  of  bread  or  biscuit. 
When  baked,  or  dried  in  the  open  air,  they  make  an 
excellent  substitute  for  raisins  or  plums,  in  puddings, 
pies,  and  other  dishes  prepared  of  flour.     Sour  apples 
may  be  much  improved,  both  in  taste  and  quality,  by 
either  baking  or  digesting  them  in  a  close  vessel,  by 
steam,  over  a  slow  fiie.     Thus  the  saccharine  princi- 
ple is  disengaged,  and  they  undergo  a  speedy  and  com- 
plete change."     The  honourable  T.  Pickering,  in  his 
address  to  the  agricultural  society,  Essex  county,  ex- 
presses himself  in  the  following  language :  "After  pro- 
viding a  due  proportion  of  apples  for  the  table  and 
the  ordinary  purposes  of  cookery,  I  do  not  hesitate  to 
express  my  opinion,  that,  for  all  other  uses,  sweet  ap- 
ples are  entitled  to  the  preference.      The  best  cider  I 
ever  tasted,  in  this  country,  was  made  wholly  of  sweet 
apples.     They  afford  also  a  nourishing  food  to  man 
and  all  domeslick  animals.      What  furnishes  a  more 
delicious  repast  than  a  rich  sweet  apple  baked  and 
eaten  in  milk  ?     I  recollect  the  observation  made  to 
me  l>y  an  observing  farmer,  before  the  American  rev- 
olution, that  nothing  would  fatten    cattle   faster  than 
sweet  apples.     Mentioning  this,  a  fe^1  years  since,  to 
a  gentleman  of  my  acquaintance  in  an  adjoining  state, 
he  informed  me,  that  he  \va>  once  advised  to  give 


14  CULTURE   AND   MANAGEMENT 

sweet  apples  to  a  sick  horse.  Happening  then  to  have 
them  in  plenty,  the  horse  was  served  with  them,  and 
he  soon  got  well,  and,  continuing  to  be  fed  with  them, 
he  fattened  faster  than  any  other  horse  that  he  had 
ever  owned  that  was  fed  with  any  other  food.  Men- 
tioning to  the  same  gentleman,  what  1  had  long  before 
heard,  that  a  good  molasses  might  be  made  of  sweet 
apples,  he  confirmed  the  fact  by  an  instance  within 
his  own  knowledge,  &c.  &c.  The  process  is  very 
simple.  The  apples  being  ground,  and  the  juice  ex- 
pressed at  the  cider  mills,  it  is  immediately  boiled ; 
and  the  scum  being  taken  off,  the  boiling  is  continued 
until  the  liquor  acquires  the  consistence  of  molasses." 

Mr.  Knight,  an  English  gentleman,  in  his  treatise 
on  the  apple  and  pear,  says  that  the  juice  of  these 
fruits  might  be  used  with  great  advantage  on  long  voy- 
ages. He  has  frequently  reduced  it  by  boiling  to  the 
consistence  of  a  weak  jelly,  and  in  this  state  it  has  re- 
mained several  years  without  the  slightest  apparent 
change,  though  it  has  been  intentionally  exposed  to 
much  variation  of  temperature.  A  large  quantity  of 
the  inspissated  juice  would  occupy  but  a  very  small 
space ;  and  the  addition  of  a  few  pounds  of  it  to  a  hogs- 
head of  water  would  probably  at  any  time  form  a  good 
liquor  similar  to  cider  or  perry.  It  might  also,  he 
thinks,  be  used  to  supply  the  place  of  rob  of  lemons 
and  oranges,  and  might  be  obtained  at  a  much  lower 
price. 

I  avail  myself  of  the  following  appropriate  sentence, 
in  the  language  of  one  who  has  long  been  eminently 
distinguished  for  his  numerous  patriotick  and  amiable 
virtues.* 

"When  we  consider  the  various  manners  in  which 
fruits  are  beneficial ;  when  we  recollect  the  pleasure 

*  See  a  letter  o«  fruit  trees,  by  a  member  of  the  Kennebeck 
agricultural  society,  published  in  papers  on  agriculture.  Mass. 
society,  1804. 


OF    FRUIT   TREES.  IS 

they  afford  to  the  senses,  and  the  chaste  and  innocent 
occupation  which  they  give  in  their  cultivation  ;  when 
we  consider  the  reputation  which  they  communicate 
to  a  country  in  the  eye  of  strangers',  especially  as  af- 
fording a  test  of  its  climate  and  industry  ;  when  we 
remember  the  importance  of  improving  the  beverage 
which  they  are  intended  to  supply  ;  when  it  is  calcu- 
lated under  how  many  solid  forms  they  may  be  ex- 
ported (as  dried,  baked,  and  preserved,  as  well  as  in 
their  natural  state  ;)  and  lastly,  when  we  reflect  upon 
the  utility  of  giving  to  our  rural  labours  a  thoughtful 
turn,  which  is  the  best  substitute  now  left,  after  having 
quitted  our  primeval  state  ;  I  say,  when  we  consider 
these  things,  it  will  appear  that  the  subject  of  fruits, 
which  were  the  first  earthly  gift  of  Providence  to  man 
in  his  more  favoured  state,  may  well  continue  to  mer- 
it both  the  publick  and  individual  attention." 

ORIGINAL    STOCK. 

It  is  the  opinion  of  botanists,  "that  the  wilding,  or 
crab-apple  of  the  woods  and  hedges,  is  the  original  kind 
from  the  seeds  of  which  the  apple  now  cultivated  was 
first  obtained.  The  varieties  of  this  species  are  mul- 
tiplied to  some  hundreds,  in  different  places,  all  having 
been  first  accidentally  procured  from  the  seed  or  ker- 
nels of  the  fruit,  and  then  increased  by  grafting  upon 
crabs  or  other  kinds  of  apple  stocks."  (JDom.  Ency.) 
The  crab  is  still  considered  as  a  proper  stock  to  re- 
ceive the  grafts  of  the  more  valuable  varieties,  and  is 
even  preferred  by  some  cultivators  as  being  more- 
hardy,  better  able  to  endure  cold  and  coarse  land ;  and 
they  also  take  firmer  root,  are  of  more  rapid  growth, 
and  make  larger  trees. 

This  tree  may  be  found  in  forests,  and  other  uncul- 
tivated places.  Its  stems  and  branches  are  armed  with 
sljarp  thorns,  and  its  fruit  is  small,  and  so  extremely 


16  CULTURE!  AND  MANAGEMENT 

^acrid  and  unpleasant,  that  it  is  not  edible  in  its  natural 
state.  The  following  description  by  Mr.  William 
Bartram,  is  copied  from  Mease's  edition  of  the  domes- 
tick  encyclopedia.  "The  pyrus  coronaria,  or  native 
trab  apple  of  Worth  America,  is  not  eaten,  except  when 
preserved  in  sugar,  and  in  this  state,  they  are  deserv- 
edly esteemed  as  a  great  delicacy.  The  fruit  is  flat- 
tish,  above  one  inch  in  diameter,  yellow  when  ripe, 
or  of  the  colour  of  polished  brass,  and  possesses  an 
agreeable  fragrancy.  Perhaps  no  tree  presents  a  more 
gay  appearance  in  the  spring,  when  dressed  in  green, 
and  with  clusters  of  flowers  of  a  most  pleasing  blush. 
The  petals  may  be  compared  to  flakes  of  white  wax, 
faintly  tinged  with  the  finest  carmine  ;  though  some 
trees  have  flowers  of  a  damask  rose  colour."  The 
honourable  Timothy  Pickering,  from  long  experience, 
observes,  "to  bring  an  orchard  as  early  as  possible  into 
profit,  plant  common  wild  trees,  or  what  are  common- 
ly called  crab  apples,  four  or  five  years  old.  They 
should  be  cut  down  as  soon  as  planted,  and  on  their 
young  shoots  graft  or  inoculate  such  fruit  as  is  desir- 
ed. From  this  practice,  more  fruit  will  be  obtained  in 
ten  years,  than  in  the  usual  way  in  twenty  years. 
The  wild  tree,  if  grafted  on  its  own  stock,  will  come 
much  earlier  to  bearing  fruit,  and  it  will  be  improved 
both  in  size  and  flavour." 


CULTIVATED  OR  SEEDLING  STOCKS. 

When  the  crab  stock  cannot  be  procured  in  suffic- 
ient quantity  for  the  purpose  of  propagation,  it  be- 
comes necessary  to  resort  to  the  expedient  of  culture 
from  the  seeds.  Seedling  stocks,  which  have  a  natu- 
ral tendency  to  attain  the  full  height  of  the  species  to 
be  grafted  on  them,  are  generally  denominated  free 
stocks.  Every  planter  who  is  solicitous  to  keep  an  or- 
chard well  stocked  with  fruit  trees,  should  cultivate; 


OF   FRUIT    TREEs>.  17 

in  a  nursery  his  own  free  stocks,  and  graft  for  himself, 
that  he  may  realize  all  the  advantages  to  be  derived 
from  a  knowledge  of  the  soil  and  the  peculiar  proper- 
ties of  his  trees,  and  thereby  avoid  many  impositions 
practised  by  ignorant  and  artful  nursery-men.     He 
wiU   moreover  be  enabled  to  select  such  stocks  for 
grafting,  as  experience  shows  to  be  best  adapted  to  the 
soil  and  climate  of  his  plantation,  and  which  meet  his 
own  particular  views.     Trees  raised  from  seed  rarely 
produce  the  same  species  of  fruit  with  that  from  which 
the  kernels  were  taken,  yet  they  are  well  adapted  as 
stocks  for  grafting,  and  it  occasionally  happens  that  a 
new  and  valuable  variety  is  thus  produced,  either  for 
cider,  or  for  the  dessert.      An  accurate  observer,  Mr. 
Joseph  Cooper,  of  New-Jersey,  asserts,  (Dom.  Ency. 
Mease's  edit.)  that  experience,  for   more  than    fifty 
years,   has  convinced   him,  that,   although  seedlings 
from  apples   will  scarcely  ever  produce  fruit  exactly 
similar  to  the  original,  yet  many  of  them  will  produce 
excellent  fruit  :  some  will  even  be  superiour  to  the 
apples  from  which  the  seeds  are  taken.     This  fact  has 
led  him  to  plant  seeds  from  the  largest  and  best  kinds 
of  fruit,  and  from  trees  of  a  strong  and  rapid  growth, 
and  let  all  the  young  trees  bear  fruit  before  grafting, 
which  produce  uncommon   strong  shoots  or  a  large 
rich-looking  leaf.      He  has  seldom  known  them  fail 
of  bearing'  fruit  having  some  good  quality  ;  at  all  e- 
vents  they  make  a  stock  to  receive  the  grafts  of  any 
good  kind  which  may  present  itself.      Those  sprouts 
or  suckers  which  originate  from  the  roots  of  ungraft- 
ed  trees,  if  transplanted,  will  produce  the  same  kind 
of  fruit  with  the  parent  stock,  though  tr&e^thus  prop- 
agated are  very  apt  to  generate  suckers,  and  they  do 
not  come  to  a  bearing  state  so  soon  by  several  years 
as  engrafted  trees.      This  was  probably  the  mode  of 
propagating  fruit  trees  before  the  art  of  engrafting  was 
discovered.      Select  fruit  may  be  propagated  in  the 


J8  CULTURE    AND   MANAGEMENT 

following  manner: — Take  a  scion  from  a  tree,  the 
growth  of  the  preceding  year.  Cut  this  scion  into 
pieces  of  three  or  four  inches  in  length,  dip  the  ends 
in  warm  rosin  or  wax  so  as  to  prevent  the  sap  issuing 
out — plarit  the  pieces  in  a  good  moist  soil.  A  number 
of  shoots  will  spring  up  ;  from  these,  select  the  most 
thrifty  for  growth  ;  lop  down  the  remaining  shoots 
and  cover  them  well  with  earth,  and  in  a  short  time 
they  will  become  roots  to  nourish  and  hasten  the 
growth  of  the  thrifty  shoots  into  trees.  By  this  meth- 
od, select  fruit,  either  apple  or  pear,  maybe  produced 
at  least  two  years  sooner  than  from  ungrafted  seedlings. 

BEST    ADAPTED    SOIL. 

The  apple  tree  will  thrive  and  flourish  in  many  dif- 
ferent sorts  of  soil  ;  but  a  dry  friable  loam  should  prob- 
ably be  preferred,  as  too  much  moisture  is  known  to 
be  injurious  (o  the  roots.  Such  soil  as  produces  good 
crops  of  corn  or  grass,  will,  in  general,  afford  the  req- 
uisite and  best  adapted  nutriment  to  apple  or  pear 
trees.  The  soil  should  not  only  be  rich,  but  have 
a  good  depth,  not  less  perhaps  than  two  or  three  feet. 
It  has  been  remarked  as  a  fact,  that,  in  each  particular 
place,  certain  kinds  of  apples  have  been  observed  to 
succeed  better  than  other  kinds  ;  and,  according  to 
the  observations  of  the  honourable  Timothy  Picker- 
ing, many  different  sorts  will  flourish  on  an  acre  of 
ground,  when  the  same  number  of  one  sort  would 
starre.  When,  therefore,  the  cultivator  has  discover- 
ed the  varieties  most  congenial  to  the  soil  and  situa- 
tion he  occupies,  it  should  be  his  endeavour  to  encour- 
age them,  by  multiplying  the  grafts  on  his  unproduc- 
tive trees,  or  by  forming  new  additional  trees  by- 
grafting  on  other  stocks. 

i 


OF   FRUIT   TREES.  19 


PRODUCTION   OF   NEW   VARIETIES. 

The  apple  tree  does  not  enjoy  indefinite  longevity. 
Each  species  has  its  periods  of  infancy,  youth,  matu- 
rity, and  decrepit  age  ;  and,  in  process  of  time,  it  is 
totally  annihilated  ;  nor  is  it  in  the  power  of  art  to 
protract  its  existence  beyond  its  limited  duration. 
Hence  we  frequently  hear  the  complaint,  that  many 
varieties  of  apple,  formerly  held  in  high  estimation, 
are  no  longer  to  be  obtained,  having  entirely  run  out, 
as  it  is  termed.  The  seeds  of  apples,  however,  contain 
the  germ  of  an  infinite  variety  of  fruit.  New  varie- 
ties, and  some  of  excellent  quality,  are  continually 
produced  from  seeds.  The  famous  winter  pippin  was 
the  spontaneous  production  from  a  seed  at  Newtown, 
Long  Island.  But  there  is  no  dependence  upon  ob- 
taining a  particular  variety  by  planting  the  seeds. 
"A  hundred  seeds  of  the  golden  pippin  will  all  produce 
fine  large-leaved  apple  trees,  bearing  fruit  of  consider- 
able size  ;  but  the  tastes  and  colours  of  the  apple  from 
each  will  be  different,  and  none  will  be  the  same  in 
kind  with  those  of  the  pippin  itself.  Some  will  be 
sweet,  some  bitter,  some  sour,  some  mawkish,  some 
aromatick,  some  yellow,  some  green,  some  red,  some 
streaked."  The  seeds  for  planting,  should  always  be 
selected  from  the  most  highly  cultivated  fruit,  and  the 
fairest  and  ripest  specimen  of  such  variety.  In  some 
instances,  a  new  and  valuable  variety  may  thus  be  ob- 
tained, and  the  seedlings  will  afford  some  indication 
of  their  future  produce,  even  before  they  attain  to 
their  bearing  state.  The  larger  and  thicker  the  leaves 
of  a  seedling,  and  the  more  expanded  its  blossoms,  the 
more  likety  it  is  to  produce  a  good  variety  of  fruit. 
Short-leaved  trees  should  never  be  selected,  for  these 
approach  nearer  to  the  original  standard  ;  whereas 
the  other  qualities  indicate  the  influence  of  cultivation. 
Every  fru^t  tree  must  attain  to  a  certain  age  before  it 


20  CULTURE   AND   MANAGEMENT 

can  bear  fruit.  An  apple  tree  from  the  seed  require? 
lo  be  twelve  or  fifteen  years  old  before  it  will  produce 
fruit  in  perfection  ;  but  a  method  will  be  hereafter  de- 
scribed by  which  particular  branches  may  be  forced 
to  produce  blossoms  and  fruit  at  an  earlier  period,  and 
their  quality  sooner  ascertained. 

The  following  are  the  sentiments  of  Mr.  Knight, 
an  experienced  English  horticulturalist,  (Edin.  Ency. 
Amer.  edit,  article  horticulture.)  All  the  extensions, 
he  observes,  by  means  of  grafts  and  buds,  must  natu- 
rally partake  of  the  qualities  of  the  original.  Where 
the  original  is  old,  there  must  be  inherent  in  the  de- 
rivatives the  tendency  to  decay  incident  to  old  age. 
It  is  not  to  be  understood,  however,  that  a  graft  can- 
not survive  the  trunk  from  which  it  was  taken  :  this 
would  be  deemed  absurd.  Jt  may  indeed  be  assumed 
as  a  fact,  that  a  variety  or  kind  of  fruit,  such  as  the 
golden  pippin  or  the  ribston,  is  equivalent  only  to  an 
individual.  By  careful  management  the  health  and 
life  of  this  individual  may  be  prolonged  :  and  grafts 
placed  on  vigorous  stocks  and  nursed  in  favourable 
situations,  may  long  survive  the  parent  plant  or  orig- 
inal ungrafted  tree.  Still  there  is  a  progress  to  ex- 
tinction, and  the  only  renewal  of  an  individual,  the 
only  true  reproduction,  is  by  seed.  As  the  production 
of  new  varieties  of  fruit  from  the  seed,  is  a  subject 
which  now  very  much  occupies  the  attention  of  hor- 
ticulturalists,  it  may  be  proper  here  to  state  the  pre- 
cautions adopted  by  Mr.  Knight  and  others  in  con- 
ducting their  trials.  It  is  in  the  first  place  a  rule  to 
take  the  seeds  of  the  finest  kinds  of  fruit,  and  from  the 
ripest,  largest  and  best  flavoured  specimens  of  that 
fruit.  When  Mr.  K.  wished  to  procure  some  of  the 
old  apples  in  a  healthy  and  renovated  state,  he  adopt- 
ed the  following  method  :  He  prepared  stocks  of  the 
best  kind  of  apple  that  could  be  propagated  by  cut- 
tings, and  planted  them  against  a  south  wall  in  a  very 


OF  JHUlT   TREES.  21 

rich  soil.  These  were  next  year  grafted  with  the 
stire,  golden  pippin,  or  some  other  fine  old  kind.  In 
the  course  of  the  following  winter  the  young  trees 
were  dug  up,  and  the  roots  being  retrenched,  they 
were  replanted  in  the  same  place.  By  this  mode  of 
treatment  they  were  thrown  into  bearing  at  two  years 
old.  One  or  two  apples  were  allowed  to  remain  on 
each  tree  :  these  consequently  attained  a  large  size,  a 
more  perfect  maturity.  The  seeds  from  these  fruits, 
Mr.  K.  then  sowed,  in  the  hope  of  procuring  seedlings 
possessed  of  good  or  of  promising  qualities  ;  and  these 
hopes  have  not  been  disappointed.  In  order  to  pro- 
duce a  hybrid  variety,  possessing  perhaps  a  union  of 
the  good  properties  of  two  kinds,  Mr.  K.  had  recourse 
to  the  nice  operation  of  dusting  the  pollen  of  one  va- 
riety upon  the  pistils  of  another.  He  opened  the 
unexpanded  blossom,  and  cut  away,  with  a  pair  of  fine 
pointed  scissors,  all  the  stamina,  taking  great  care  to 
leave  the  styles  and  stigmata  uninjured.  The  fruit 
which  resulted  from  this  artificial  impregnation  were 
the  most  promising  of  any,  and  the  seeds  of  these  he 
did  not  fail  to  sow.  Every  seed,  though  taken  from 
the  same  individual  fruit,  furnishes  a  distinct  variety. 
These  varieties,  as  might  be  anticipated,  prove  of  very 
different  merits  ;  but  to  form  a  general  opinion  of 
their  value,  it  is  not  necessary  to  wait  till  they  pro- 
duce fruit  :  an  estimate  may  be  formed,  even  during 
the  first  summer,  by  the  resemblance  the  leaves  bear 
to  those  of  the  highly  cultivated  or  approved  trees,  or 
to  those  of  the  wild  kinds.  The  more  they  approach 
to  the  former,  the  better  is  the  prospect.  The  leaves 
of  good  kinds  improve  in  character,  becoming  thicker, 
rounder,  and  more  downy  every  season.  The  plants 
whose  buds  in  the  annual  wood  are  full  and  prominent, 
are  usually  more  productive  than  those  whose  buds 
are  small  and  shrunk  into  the  bark.  But  their  future 
character,  as  remarked  by  Mr,,  K.  must  depend  very 
3 


*22  CULTURE    AND   MANAGEMENT 

much  on  the  power  the  blossoms  possess  of  bearing 
cold  ;  and  this  power  is  observed  to  vary  in  the  dif- 
ferent varieties,  and  can  only  be  ascertained  by  expe- 
rience. Those  which  produce  their  leaves  and  blos- 
soms early  are  preferable,  because,  although  more  ex- 
posed to  "injury  by  frosts,  they  are  less  liable  to  the 
attacks  of  caterpillars.  It  is  also  to  be  observed,  that 
even  after  a  seedling  tree  has  begun  to  produce  fruit, 
the  quality  of  this  has  a  tendency  to  improve  as  the 
tree  itself  becomes  stronger  and  approaches  maturity  ; 
so  that  if  a  fruit  possess  any  promising  qualities  at 
first,  great  improvement  may  be  expected  in  succeed- 
ing years. 

A  precaution  is  suggested,  by  the  honourable  T. 
Pickering,  that  apple  trees,  bearing  bad  or  ordinary 
fruit,  should  not  be  suffered  to  grow  with  those  which 
bear  fruit  of  a  superiour  quality.  It  is  a  fact,  with 
which  gardeners  are  familiar,  that  the  blossoms  of  cu- 
cumbers will  greatly  injure  the  flavour  of  melons  that 
grow  near  them  ;  and  it  is  reasonable  to  suppose  that 
fruits,  while  forming  on  the  trees,  are  liable  in  like 
manner  to  suffer  deterioration.  The  result  of  the 
following  experiment  would  seem  to  strengthen  the 
above  conjecture.  The  experiment,  it  is  said,  has  in 
numerous  instances  succeeded,  without  a  single  failure. 
In  an  orchard,  containing  a  great  variety  of  apple 
trees,  bearing  sweet,  and  some  very  acrid  fruit,  and 
others  partaking  of  both  these  properties,  in  the  ver- 
nal season,  when  the  trees  are  in  full  blossom,  the 
pollen  (or  impregnating  dust)  was  taken  from  one 
tree,  (for  example,  where  the  fruit  is  very  sweet,)  and 
deposited  on  the  flowers  of  a  particular  branch  of  a- 
nother  tree,  whose  fruit  is  extremely  acrid.  The  ap- 
ples of  that  particular  branch  were  found  to  combine 
these  two  properties  for  that  season  ;  and  by  this  sim- 
ple process,  the  experimenter  asserts,  he  can  easily 
provide  himself  with  apples,  for  that  season,  perfectly 


OF   tfRlHT  TRfcfcS.  23 


to  his  taste,  \vhich  he  considers  much  more  expedi- 
tious and  equally  as  certain  a  process  as  that  of  graft- 
ing. 

AN  account  of  a  singular  apple  tree,  producing1  fruit  of  opposite 
qualities  ;  a  part  of  the  same  apple  being-  frequently  sour,  and 
the  other  sweet  :  in  a  letter  from  the  Reverend  Peter  Whit- 
ney. published  in  the  memoirs  of  the  American  academy  of 
arts  and  sciences,  vol.  1. 

"THERE  is  now  growing*,  in  an  orchard  lately  be- 
longing to  my  honoured  father,  the  reverend  Aaron 
Whitney,  of  Petersham,  deceased,  an  apple  tree  very 
singular  with  respect  to  its  fruit.  The  apples  are  fair, 
and  when  fully  ripe,  of  a  yellow  colour,  but  evidently 
of  different  tastes  —  sour  and  sweet.  The  part  which 
is"sour  is  not  very  tart,  nor  the  other  very  sweet. 
Two  apples,  growing  side  by  side  on  the  same  limb, 
will  be  often  of  these  different  tastes  ;  the  one  all  sour, 
and  the  otherall  sweet.  And,  which  is  more  remark- 
able, the  same  apple  will  frequently  be  sour  one  side, 
end,  or  part,  and  the  other  sweet,  and  that  not  in  any 
order  or  uniformity  ;  nor  is  there  any  difference  in 
the  appearance  of  one  part  from  the  other.  And  as 
to  the  quantity,  some  have  more  of  the  acid  and  less 
of  the  sweet,  and  so  vice  versa.  Neither  are  the  ap- 
ples, so  different  in  their  tastes,  peculiar  to  any  par- 
ticular branches,  but  are  found  promiscuously,  on  ev- 
ery branch  of  the  tree.  The  tree  stands  almost  in  the 
midst  of  a  large  orchard,  in  a  rich  and  strong  soil,  and 
was  transplanted  there  forty  years  ago.  There  is  no 
appearance  of  the  trunk,  or  any  of  the  branches,  hav- 
ing been  engrafted  or  inoculated.  It  was  a  number 
of  years  after  it  had  borne  fruit,  before  these  different 
tastes  were  noticed  ;  but,  since  they  were  first  discov- 
ered, which  is  about  twenty  years,  there  has  been, 
constantly,  the  same  variety  in  the  apples.  For  the 
truth  of  what  I  have  asserted,  I  can  appeal  to  many 


24  CULTURE    AND   MANAGEMENT 

persons  of  distinction,  and  of  nice  tastes,  who  have 
travelled  a  great  distance  to  view  the  tree,  and  taste 
the  fruit ;  but  to  investigate  the  cause  of  an  effect,  so 
much  out  of  the  common  course  of  nature,  must,  I 
think,  be  attended  with  difficulty.  The  only  solu- 
tion that  I  can  conceive  is,  that  the  corcula,  or  hearts 
of  two  seeds,  the  one  from  a  sour,  the  other  from  a 
sweet  apple,  might  so  incorporate  in  the  ground  as  to 
produce  but  one  plant ;  or  that  farina  from  blossoms 
of  those  opposite  qualities,  might  pass  into  and  im- 
pregnate the  same  seed.  If  you  should  think  the  ac- 
count 1  have  given  you  of  this  singular  apple  tree  will 
be  acceptable  to  the  American  academy,  please  to 
communicate  it. 

"I  am,  &c.  PETER  WHITNEY." 

ENGRAFTED  FRUITS  NOT  PERMANENT. 

Mr.  Bucknal,  an  ingenious  English  writer,  has  fa- 
\Toured  the  publick  with  some  highly  valuable  and 
interesting  observations  on  the  subject  of  engrafted 
fruit  trees,  of  which  the  following  is  an  abstract,  from 
Dom.  Ency.  Mease's  edit.  vol.  v.  p.  192. 

Engrafted  fruits,  Mr.  Burknal  asserts,  are  not  per- 
manent. Every  one,  of  the  least  reflection,  must  see 
that  there  is  an  essential  difference  between  the  pow- 
er and  energy  of  a  seedling  plant  and  the  tree  which 
is  to  be  raised  from  cuttings  or  elongations.  The 
seedling,  is  endued  with  the  energies  of  nature,  while 
the  graft,  or  scion,  is  nothing  more  than  a  regular 
elongation,  carried,  perhaps,  through  the  several  re-. 
peatings  of  the  same  variety  ;  whereas  the  seed,  from 
having  been  placed  in  the  earth,  germinates,  and  be- 
comes a  new  plant,  whenever  nature  permits  like  to 
produce  like  in  vegetation.  Engrafted  fruits  are 
doomed  by  nature  to  continue  for  a  time,  and  then 
gradually  decline,  till  at  last  the  variety  is  totally  lost, 


OF   FRUIT   TREES.  25 

and  soon  forgotten,  unless  recorded  by  tradition,  or  in 
old  publications.  From  the  attention  lately  paid  to 
the  culture  of  engrafted  fruits,  we  are  now  enabled  to 
continue  a  supposed  happily  acquired  tree,  fora  much 
longer  duration,  than  if  such  variety  had  been  left  in 
the  state  of  unassisted  nature  ;  perhaps  a  duration  as 
long  again,  or  something  more.  But  there  is  no  di- 
rect permanency,  because  the  kernels,  within  the 
fruit,  which  are  the  seed  of  the  plants  for  forming  the 
next  generation  of  trees,  will  not  produce  their  like. 
They  may  do  so  accidentally  ;  but  nothing  more  can 
be  depended  on.  For  example,  suppose  we  take  ten 
kernels,  or  pips,  of  any  apple  raised  on  an  engrafted 
stock  :  sow  them,  and  they  will  produce  ten  different 
varieties,  DO  two  of  which  will  be  alike,  nor  will  ei- 
ther of  them  closely  resemble  the  fruit  from  which 
the  seeds  were  collected.  The  leaves  also,  of  those 
trees  rai&ed  from  the  same  primogeneous  or  parent 
stock,  will  not  actually  be  a  copy  of  the  leaves  of  any 
one  of  the  varieties  or  family,  to  which  each  is  con- 
nected by  a  vegetable  consanguinity.  In  choosing  the 
seed,  that  apple  is  likely  to  produce  the  clearest  and 
finest  plants,  whose  kernels  are  firm,  large,  and  well 
ripened.  The  size  of  the  fruit  is  not  to  be  legarded  j 
for  large  apples  do  not  always  ripen  well,  or  rather, 
for  cider,  the  small  fruits  are  generally  preferred,  for 
making  the  strongest  and  highest-flavoured  liquor. 
Should  no  valuable  apples  be  raised  from  this  process, 
the  seedlings  will  make  excellent  stocks  to  engraft 
upon.  In  attempting  to  acquire  new  varieties,  all  tbe 
joung  plants,  from  the  bed  of  apple  quick,  whose  ap- 
pearance is  in  the  least  degree,  promising,  should  be 
selected  and  planted  together,  at  such  a  distance,  as 
to  allow  each  to  produce  its  fruit,  which  will  happen 
in  about  from  twelve  to  fifteen  3?cars,  though  Mr. 
Knight  had  two  plants  bearing  fruit  at  six.,  and  one  at 
five  years.  Mr.  JBucknal  mentions  one  variety  of  ap- 
*3 


26  CULTURE   AND   MANAGEMENT 

pie,  within  his  knowledge,  which  he  supposes  to  bo 
one  hundred  and  forty  years  old  ;  and  a  pear  tree, 
supposed  to  be  two  hundred  years  old.  It  is  an  un- 
doubted fact,  and  worthy  of  observation,  that  all  the 
different  trees,  of  the  same  variety,  have  a  wonderful 
tendency  to  similarity  of  appearance  among  them- 
selves ;  and  that  the  parent  stock,  and  all  engrafted 
from  it,  have  a  greater  resemblance  to  each  other, 
than  can  be  found  in  any  part  of  the  animal  creation  ; 
and  this  habit  does  not  vary  to  any  extent  of  age. 
Whatever  is  said  here  respecting  the  apple,  is  equally 
applicable  to  the  pear  tree.  Some  years  ago,  from 
due  investigation  and  thorough  conviction,  Mr.  B. 
propagated  the  principle,  that  all  the  grafts,  taken 
from  the  first  tree  or  parent  stock,  or  any  of  the  de- 
scendants, will  for  some  generations  thrive  ;  but  when 
this  first  stock  shall,  by  mere  dint  of  old  age,  fell  into 
actual  decay,  a  nihility  of  vegetation,  the  descendants, 
however  young,  or  in  whatever  situation  they  may 
be,  will  gradually  decline  ;  and,  from  that  time,  it 
would  be  imprudent,  in  point  of  profit,  to  attempt 
propagating  that  variety  from  any  of  them.  This  is  the 
dogma  which  must  be  received  as  undoubtedly  true. 
From  the  time  the  kernel  germinates  for  apple  quick, 
should  the  plant  be  disposed  to  form  a  valuable  varie- 
ty, there  will  appear  a  regular  progressive  change  or 
improvement  in  the  organization  of  the  leaves,  until 
that  variety  has  stood  and  grown  sufficient  to  blossom 
and  come  to  full  bearing ;  that  is,  from  the  state  of  in- 
fancy to  maturity;  and  it  is  this  and  other  circum- 
stances, by  which  the  inquisitive  eye  is  enabled  to 
form  the  selection,  among  those  appearing  likely  to 
become  valuable  fruits.  But  from  that  time,  the  new 
variety,  or  select  plant,  being  compared  with  all  the 
engraftments  which  may  be  taken  from  it,  or  any  of 
them,  these  shall  show  a  most  undeviating  sameness 
among  themselves.  The  different  varieties  of  fruit 


OF    FRUIT   TREES.  27 

are  easily  distinguished  from  each  other  b}'  many  par- 
ticulars ,•  not  on!y  their  general  fertility,  and  the 
form,  a  fee,  shape  and  flavour  of  the  fruit,  but  also  the 
manner  of  the  growth  of  the  tree,  the  thickness  and 
proportion  of  the  twigs,  their  shooting  from  the  pa- 
rent stem,  the  form,  colour,  and  consistence  of  the 
leaf,  and  many  other  circumstances  by  which  the  va- 
riety can  be  identified  ;  and  were  it  possible  to  en- 
graft each  variety  on  the  same  stock,  they  would  still 
retain  their  discriminating  qualities  with  the  most 
undeviating  certainty.  Further,  if  twenty  different 
varieties  were  placed  together,  so  that  each  could  re- 
ceive its  nurture  from  the  same  stem,  they  would 
gradually  die  off  in  actual  succession,  according  to  the 
age  or  state  of  health  of  the  respective  variety  at  the 
time  the  scions  were  placed  in  the  stock  ;  and  a  dis- 
criminating eye,  used  to  the  business,  would  nearly  be 
able  to  foretell  the  order  in  which  each  scion  would 
actual  decline.  Should  it  also  happen  that  two  or 
three  suckers,  from  the  wilding  stock,  had  been  per- 
mitted to  grow  among  the  twenty gra/ta,  such  suckers, 
or  wilding  shoots,  would  continue,  and  make  a  tree 
after  all  the  rest  are  gone.  A  further  consequence 
would  result  from  the  experiment.  Among  such  a 
number  of  varieties,  each  of  the  free  growers  would 
starve  the  delicate,  and  drive  them  out  of  existence 
only  so  much  the  sooner.  It  must  be  observed,  that 
this  supposed  stem  is  the  foster  parent  to  the  twenty 
scions,  and  real  parent  to  the  suckers;  and  those  least 
conversant  with  engrafted  fruits  know  the  advantage 
acquired  by  this  circumstance.  By  an  experiment, 
says  Mr.  B.  we  have  had  in  hand  for  five  years,  it 
will  appear,  that  the  roots  and  stem  of  a  large  tree, 
after  the  first  set  of  scions  are  exhausted  or  worn  out, 
may  carry  another  set  for  many  years  ;  and  we  sus- 
pect a  third  set,  provided  engrafting  is  properly  done, 
and  the  engraftex  chooses  a  new  variety.  To  express 


'28  CULTURE  AND  MANAGEMENT 

the  concluding  sentiments  of  Mr.  B.  in  a  few  words, 
he  maintains,  that  the  different  varieties  of  the  apple 
will,  after  a  certain  time,  decline  and  actually  die 
away,  and  each  variety,  or  all  of  the  same  stem  or 
family,  will  lose  their  existence  in  vegetation  ;  yet, 
after  the  debility  of  age  has  actually  taken  possession 
of  any  variety,  and  the  vital  principle  is  nearly  ex- 
hausted, a  superiour  care  and  warmth  will  still  keep 
the  variety  in  existence  some  time  longer.  This,  he 
observes,  is  an  abstruse  subject,  very  little  understood, 
and  requiring  at  first  .seme  degree  of  faith,  observa- 
tion and  perseverance.  Mr.  B.  is  fully  convinced 
that  we  have  the  power  of  multiplying  a  single  varie- 
ty, to  whatever  number  we  please  ;  and  although 
these  trees  may  amount  to  millions,  yet,  on  the  death 
of  the  primogeneous  or  parent  stock,  merely  from  old 
age  or  nihility  of  growth,  each  individual  shall  de- 
cline, in  whatever  country  they  may  be,  or  however 
endued  with  youth  and  health.  Nothing  sublunary, 
which  possesses  either  animal  or  vegetable  life,  is  ex- 
empt from  age  and  death.  To  exemplify  this  point 
more  intelligibly,  let  it  be  supposed  that  the  Baldwin 
apple  is  a  new  variety  produced  from  the  seed.  This, 
as  the  original  stock,  may  continue  to  live  one  hun- 
dred years.  A  scion,  taken  from  it  when  ten  years 
old,  may  live  ninety  years ;  another,  taken  ten  years 
after,  may  enjoy  a  duration  of  eighty  years  ;  and  so 
progressively.  At  the  expiration  of  one  hundred  or 
more  years,  the  original  stock,  and  all  derivatives  from 
it,  will  become  extinct. 

METHOD    OF    FORCING    HIUIT  TREES    TO    BLOSSOM  A.JID 
BEAR    FRUIT. 

With  a  sharp  knife,  cut  a  ring  roundt  the  limb  or 
small  branch  which  you  wish  should  bear,  near  the 
stem  or  large  bough  where  it  is  joined  $  let  this  ring 


OF    FRUIT   TREES.  23 

or  cut  penetrate  to  the  wood.  A  quarter  of  an  inch 
from  this  cut,  make  a  second  like  the  first,  encircling 
the  branch  like  a  ring  a  quarter  of  an  inch  broad  be- 
tween the  two  cuts.  The  bark,  between  these  two 
cuts,  must  be  removed,  clean  down  to  the  wood  ;  even 
the  fine  inner  bark,  which  lies  immediately  upon  the 
wood,  must  be  scraped  away,  until  the  bare  naked 
wood  appears,  white  and  smooth,  so  that  no  connex- 
ion whatever  remains  between  the  two  parts  of  the 
bark.  This  barking,  or  girdling,  must  be  made  at  the 
precise  time  when,  in  all  nature,  the  buds  are  strongly 
swelling,  or  about  breaking  out  into  blossoms.  la 
the  same  year  a  callus  is  formed  at  the  edge  of  the 
ring,  on  both  sides,  and  the  connexion  of  the  bark  is 
again  restored,  without  any  detriment  to  the  tree  or 
the  branch  operated  upon.  By  this  simple  operation, 
the  following  advantages  will  be  obtained  :  1.  Every 
young  tree,  of  which  you  do  not  know  the  sort,  is 
compelled  to  show  its  fruit,  and  decide  sooner  wheth- 
er it  ma)7  remain  in  its  present  state,  or  requires  to  be 
grafted.  2.  You  may  thereby,  with  certainty,  get 
fruit  of  a  good  sort,  and  reject  the  more  ordinary. 
The  branches  so  operated  upon,  are  hung  full  of  fruit, 
while  others,  that  are  not  ringed,  often  have  none  or 
very  little  on  them.  This  effect  is  explained  from 
the  theory  of  the  motion  of  the  sap.  As  this  ascends 
in  the  wood  and  descends  in  the  bark,  the  above  ope- 
ration will  not  prevent  the  sap  rising  into  the  upper 
part  of  the  branch,  but  it  will  prevent  its  descending 
below  this  cut,  by  which  means  it  will  be  retained  in 
and  distributed  through  the  upper  part  of  the  branch 
in  a  greater  portion  than  it  could  otherwise  be,  and 
the  branch  and  fruit  will  both  increase  in  size  much 
more  than  those  that  are  not  thus  treated.  The  twist- 
ing of  a  wire  or  tying  a  strong  thread  round  a  branch 
has  been  often  recommended  as  a  means  of  making  it 
bear  fruit.  In  this  case,  as  in  ringing  the  bark,  the 


$  CULTURE   AND   MANAGEMENT  ^ 

descent  of  the  sap  in  the  bark  must  be  impeded  above 
the  ligature,  and  more  nutritive  matter  is  consequent- 
ly retained,  and  applied  to  the  expanding  parts.  The 
wire  or  ligature  may  remain  in  the  bark.  Mr.  Knight's 
theory,  on  the  motion  of  sap  in  trees,  is  "that  the  sap 
is  absorbed  from  the  soil  by  the  bark  of  the  roots,  and 
carried  upward  by  the  alburnum  of  the  root,  trunk 
and  branches  ;  thai  it  passes  through  the  central  ves- 
sels into  the  succulent  matter  of  the  annual  shoots, 
the  leaf-stalk  and  leaf;  and  that  it  is  returned  to  the 
bark  through  certain  vessels  of  the  leaf-stalk,  and  de- 
scending through  the  bark,  contributes  to  the  process 
of  forming  the  wood.  A  writer  in  the  American  Far- 
mer says,  he  tried  the  experiment  of  ringing  some 
apple,  peach,  pear,  and  quince  trees  on  small  limbs, 
say  from  an  inch  to  an  inch  and  a  quarter  in  diame- 
ter. The  result  was,  the  apples,  peaches  and 
pears  were  double  the  size  on  those  branches 
than  on  any  other  part  of  the  trees  :  in  the  quinces 
there  was  no  difference.  One  peach,  the  heath, 
measured,  on  a  ringed  limb,  in  circumference,  llj 
inches  round,  and  llf  inches  round  the  ends,  and 
weighed  15  ounces.  The  limbs  above  the  ring  have 
grown  much  larger  than  below  it.  If  the  ring  be 
made  so  wide  that  the  bark  cannot  unite  the  same 
season,  the  branch  will  perish. 

NURSERY. 

It  has  been  3.  received  opinion,  that  the  soil  for  a 
nursery  should  not  be  made  rich,  as  the  plants,  when 
removed  to  a  more  fertile  soil,  will  flourish  more  lux- 
uriantly ;  but  later  observation  has  decided  that  the 
reverse  of  this  will  be  found  correct.  There  is  a 
close  analogy  between  vegetable  and  animal  life  ;  and 
it  is  a  dictate  of  nature  that  both  require  a  full  supply 
of  nutriment  from  their  earliest  existence.  It  would 


OF   FRUIT   TREES.  31 

be  absurd  to  suppose  that  the  tender  roots  of  young 
seedlings  are  capable  of  drawing  sufficient  nutriment 
from  a  rank,  barren,  and  uncultivated  soil,  and  those 
that  are  barely  supported,  or  nearly  starved  at  first, 
will  never  afterwards  become  vigorous,  stately  and 
handsome,  though  surrounded  by  the  richest  mould. 
Repealed  experiments  have  proved  that  a  strong  and 
vigorous  plant,  that  has  grown  up  quickly,  and  arriv- 
ed at  a  considerable  magnitude  in  a  short  time,  never 
fails  to  grow  better  after  transplanting,  than  another 
of  the  same  size  that  is  older  and  stinted  in  its  growth. 
Where  the  soil  is  poor  and  lean,  trees  in  every  stage 
of  growth,  are  observed  to  be  languid,  weak,  and  stint- 
ed ;  while  those  reared  in  a  good  mellow  soil  always 
assume  a  free  growth,  and  advance  with  strength  and 
vigour.  It  is  evident,  therefore,  that  the  ground  to 
be  occupied  for  a  fruit  nursery,  requires  to  be  made 
rich  and  fertile.  The  soil  should  also  be  deep,  well 
pulverized,  and  cleared  of  all  roots  and  weeds.  The 
seeds  may  be  sown  either  in  autumn  or  April,  and  in 
one  year  after,  the  young  plants  may  be  taken  up  and 
replanted  in  the  nursery.  It  is  important  that  the 
situation  be  such  as  to  admit  of  a  free  circulation  of 
air,  and  open  to  the  sun,  that  the  plants  may  be  pre- 
served in  a  healthy  condition.  Plants  reared  in  a  con- 
fined and  shaded  situation  in  a  large  town,  and  re- 
moved to  an  open  exposure  in  the  country,  will  long 
continue  in  a  debilitated  condition  ;  like  a  puny  city 
invalid,  their  growth  will  be  greatly  impeded,  and 
many  years  will  elapse  before  they  attain  to  a  state  of 
vigour,  health,  and  hardihood. 

From  the  observations  in  the  preceding  pages,  it  is 
obviously  important,  that  the  seed,  to  be  planted  in 
nurseries,  should  be  selected  from  fruit  of  a  superiour 
quality.  John  Kenrick,  esquire,  of  Newton,  Massa- 
chusetts, has,  however,  adopted  the  following  method. 
Take  the  pumice  from  late  made  cider,  separate  the 


32  CULTURE   AND   MANAGEMENT 

seeds  by  means  of  a  riddle  sieve,  mix  them  with  a 
quantity  of  rich  loam  sifted  fine  ;  put  this  into  a  box 
and  expose  it  to  the  weather  during  winter.  In  April, 
the  earth  and  seeds  are  put  into  a  basket,  and  washed 
until  the  seeds  are  separated,  when  they  are  planted 
in  a  naturally  rich  soil,  thoroughly  pulverized,  and 
well  prepared  with  rotten  manure  and  leached  ashes. 
The  seeds  are  planted  in  straight,  parallel  rows,  three 
feet  apart,  and  about  two  inches  deep  ;  the  plants,  if 
too  thick,  may  be  thinned  to  about  six  inches  apart, 
by  pulling  up  the  feeblest.  The  plants  should  be  kept 
clear  of  weeds,  annually  manured,  and  properly  prun- 
ed. Young  trees  should  be  effectually  secured  from 
sheep  and  horned  cattle,  in  every  stage  of  their 
growth. 

In  Marshall'^  Rural  Economy  it  is  directed,  that  the 
seedling  plants,  when  tak^n  from  the  seed  bed,  be 
sorted  agreeably  to  the  stren  th  of  their  roots,  that 
they  may  rise  evenly  together.  The  tap,  or  large  bot- 
tom root,  should  be  taken  off,  and  the  longer  side  root- 
lets should  be  shortened.  The  young  plants  should 
then  be  set  in  rows,  three  feet  apart,  and  from  fifteen 
to  eighteen  inches  asunder,  in  the  rows;  care  being 
taken  not  to  cramp  the  roots,  but  to  bed  them  evenly 
and  horizontally  among  the  mould.  In  strictness  of 
management,  they  ought,  two  years  preyious  to  their 
being  transferred  to  the  orchard,  to  be  transplanted 
into  unmanured  double  dug  ground,  four  feet  every 
way  apart,  in  order  that  the  feeding  fibres  may  be 
brought  so  near  the  stem,  that  they  may  be  removed 
with  it  into  the  orchard,  instead  of  being,  as  they  gen- 
erally are,  left  behind  in  the  nursery.  Hence,  in  this 
second  transplanting,  as  in  the  first,  the  branches  of 
the  root  should  net  be  left  too  long,  but  ought  to  be 
shortened  in  such  a  manner  as  to  induce  them  to  form 
a  regular  globular  roof,  sufficiently  small  to  be  remov- 
ed with  all  their  plants,  yet  sufficiently  large  to 


OS1   FRUIT   TREE?,  33' 

give  it  firmness  and  vigour  in  the  plantation.  It  is 
reported,  that  the  agricultural  society  of  Nova  Scotia 
has  found,  by  experience,  that  apple  trees,  raised  from 
seeds,  if  transplanted  from  the  seed  bed,  in  time,  (hav- 
ing the  tap  root  cut  off,)  may  be  rendered  fit  for  graft- 
ing one  or  two  seasons  earlier  than  if  left  in  the  place 
where  the  seeds  were  sown.  While  in  the  nursery 
bed,  the  young  plants  require  to  be  frequently  hoed  ; 
the  earth  should  be  kept  loose,  and  entirely  free  from 
weeds  ;  and,  in  a  very  dry  season,  they  should  be  oc- 
casionally watered.  When  two  years  old,  they  will 
be  in  a  proper  condition  to  receive  the  scions,  or  budsr 
which  are  intended  for  them,  as  the  operation  is  then 
more  easy  and  certain  than  when  the  stocks  are  older. 


ENGRAFTING, 


The  art  of  engrafting  has  not,  it  is  believed,  been 
traced  to  its  origin.  In  a  treatise  published  by  Park, 
inson,  in  1 629,  both  grafting  and  inoculating  are  men- 
tioned, but  the  period  when  the  practice  commenced 
has  not  been  ascertained.  The  great  utility  and  ad- 
vantage of  the  art  is,  however,  universally  understood. 
According  to  Mr.  Yates.  (letter  published  in  Forsyth's 
treatise,)  the  art  was  introduced  into  America  by  Mr* 
Prince,  a  native  of  New-York,  who  established  a  nur- 
sery in  its  neighbourhood  about  sixty  years  ago. 
Fruit  trees,  which  are  grafted  or  inoculated,  come  in- 
to a  bearing  state  several  years  sooner  than  those 
produced  from  seed  ;  besides,  grafted  or  inoculated 
trees  invariably  produce  the  same  kind  of  fruit  as  the 
parent  tree  from  which  the  scion  or  bud  is  taken, 
while  that  from  seedling  trees  is  liable  to  sport  in 
endless  varieties.  In  the  choice  of  scions  for  grafting, 
the  first  essential  requisite  is,  that  they  are  of  the 
same  genus  and  natural  family  with  the  stock  which 
is  to  become  their  foster  parent,  and  which  is  to  afford 
4 


3  4  CULTURE  AND 

them  future  nourishment  and  support.  The  apple 
cannot  be  advantageously  engrafted  on  a  pear  stock, 
nor  will  a  pear  succeed  well  on  an  apple  stock  ;  for, 
although  it  ma}'  flourish  and  bear  fruit  for  a  few 
years,  it  will  never  prove  a  profitable  tree,  and  will 
decline  and  decay  sooner  than  others.  Scions  from 
a  winter  apple  tree  should  not  be  grafted  on  a  summer 
apple  stock,  because  the  sap  in  the  summer  stock 
is  liable  to  decline  and  diminish  before  the  winter 
fruit  has  become  fully  ripe.  In  the  memoirs  ot  the 
American  academy  of  arts  and  sciences,  volume  i,  page 
388,  is  a  communication  from  the  late  honourable  B. 
Lincoln,  relative  to  the  engrafting  of  fruit  trees,  &c. 
in  which  he  says,  "I  had  observed,  for  a  number  of 
years,  an  apple  tree  in  my  orchard,  the  natural  fruit  of 
which  was  early,  having  been  grafted  with  a  winter 
scion,  producing  fruit  very  like  in  appearance  to  the 
fruit  produced  by  the  tree  whence  the  scion  was  tak- 
en, but  destitute  of  those  qualities  inherent  in  that 
fruit,  and  necessary  to  its  keeping  through  the  winter. 
This  led  me  to  call  in  question  the  propriety  of  graft- 
ing winter  fruit  on  a  summer  stock,"  &c.  A  pear  is 
occasionally  engrafted  on  a  quince,  for  the  purpose  of 
dwarf  trees,  but  it  is  of  smaller  growth,  and  less  vig- 
orous and  durable  than  if  nourished  by  its  more  nat- 
ural parent.  It  is  next  important,  that  scions  be  tak- 
en from  trees  that  have  attained  to  the  maturity  of 
full  bearing.  Perhaps  cultivators,  in  general,  are  not 
apprized  of  the  fact,  that,  if  a  scion  be  taken  from  a 
seedling  tree  of  one  or  two  years  old,  it  will  retain  the 
character  and  undergo  the  same  annual  change  as  the 
seedling  tree  itself,  whatever  be  the  age  of  the  stock 
into  which  it  is  inserted  ;  and  that  it  will  remain  un- 
productive of  fruit,  until  the  seedling  tree  has  acquir- 
ed its  proper  age  and  maturity.  It  is  strongly  to  be 
suspected,  that  nursery  men,  either  from  ignorance  or 
indifference,  have  disregarded  this  circumstance,  and 


OS*   FRUIT   TREES.  OJ 

imposed  upon  purchasers  trees  of  this  description,  by 
which  their  just  expectations  have  been  disappointed. 
Scions  if  they  are  to  be  transported  to  a  distance  may 
be  cut  at  any  time  from  January  to  March,  before  the 
buds  begin  to  swell  ;  and  in  order  to  preserve  them  in 
good  condition  for  grafting,  their  cut  ends  should  be 
covered  with  grafting  clay  or  wax,  or  the  whole  scion 
may  be  enveloped  in  swamp  moss.  But  experience  is 
decidedly  in  favour  of  taking  the  scions  immediately 
from  the  tree  at  the  time  they  are  to  be  employed,  if 
convenient.  Scions  should  always  be  taken  from  the 
extremities  of  the  most  thrifty  and  best  bearing  trees, 
and  of  the  last  year's  growth,  except  only  just  enough 
of  the  growth  of  the  year  before  to  fix  in  the  earth,  to 
preserve  them  moist  until  they  are  to  be  used.  In 
the  Edinburgh  encyclopedia  it  is  advised  to  cut  the 
scions  several  weeks  before  the  season  for  grafting  ar- 
rives ;  the  reason  is.  that  experience  has  shown,  that 
grafting  may  most  successfully  be  performed,  by  al- 
lowing the  stock  to  have  some  advantage  over  the 
graft  in  forwardness  of  vegetation*  It  is  desirable, 
that  the  sap  of  the  stock  should  be  in  brisk  motion  at 
the  time  of  grafting ;  but  by  this  time,  the  buds  of 
the  scion,  if  left  on  the  tree,  would  be  equally  advanc- 
ed ;  whereas  the  scions,  being  gathered  early,  the  bu«Is 
are  kept  back,  and  ready  only  to  swell  out,  when  the 
graft  is  placed  on  the  'stock.  The  selecting  proper 
scions,  the  writer  observes,  is  a  matter  of  the  greatest 
importance,  if  we  wish  to  enjoy  the  full  advantage 
which  may  be  derived  from  grafting.  They  should 
be  taken  from  a  healthy  tree  in  full  bearing,  and  from 
the  outer  side  of  the  horizontal  branches  of  such  a 
tree,  where  the  wood  has  freely  enjoyed  the  benefits 
of  sun  and  air.  It  should  be  remarked  that  a  scion 
taken  from  a  full  bearing  tree  and  inserted  into  a  tree 
having  attained  to  the  maturity  of  bearing,  will  ma- 
ture fruit  sooner  than  if  the  same  scion  is  inserted  into 


CULTURE    AND    MANAGEMENT 

a  seedling  stock.  It  may  be  be  best  to  take  but  one 
scion  from  the  same  twig,  cutting  off  its  extremity 
when  to  be  inserted,  as  the  middle  part  affords  the 
best  graft ;  leaving  only  two  or  three  eyes  or  buds. 
If  the  scion  be  too  long,  it  requires  more  time  for  the 
ascending  sap  to  reach  its  extreme  end,  and  it  will  be 
more  liable  to  fail.  The  most  proper  season  for  graft- 
ing in  our  climate,  is  from  about  the  20th  of  March  to 
the  1st  of  June,  though  the  operation  has  succeeded 
well  as  late  as  July,  when  scions  may  be  taken  directly 
from  the  tree  ;  and  when  the  first  grafting  has  failed, 
the  operation  may  be  repeated  the  same  season  by 
cutting  the  stock  a  little  lower.  Practical  gardeners, 
it  is  said,  concur,  in  stating,  that  the  nature  of  fruit  is, 
to  a  certain  extent,  affected  by  the  nature  of  the  stock. 
Crab  stocks,  for  example,  cause  apples  to  be  firmer, 
to  keep  longer,  and  to  have  a  sharper  flavour.  Mr. 
S.  Cooper,  of  New-Jersey,  expresses  himself  as  fol- 
lows, on  this  subject :  (Dom.  Ency.  Mease's  edit.)  "I 
have,  in  numerous  instances,  seen  the  stock  have  great 
influence  on  the  fruit  grafted  thereon,  in  respect  to 
bearing,  size,  and  flavour,  and  also  on  the  durability 
of  the  tree,  particularly  in  the  instance  of  a  number 
of  Vandevere  apple  trees ;  the  fruit  of  which  was  so 
subject  to  the  bitter  rot  as  to  be  of  little  use.  They 
were  engrafted  fifty  years  ago,  and  ever  since  those  of 
them  having  tops  composed  of  several  different  kinds, 
though  they  continue  to  be  more  productive  of  fruit 
than  any  others  in  my  orchard,  yet  are  subject  to  the 
bitter  rot,  the  original  and  well  known  affection  of  the 
fruit  of  the  primitive  stock.  I  have  had  frequent  op- 
portunities of  observing  the  same  circumstance,  in 
consequence  of  receiving  many  scions  from  my  friends, 
which,  after  bearing,  I  engrafted,  and  the  succeeding 
fruit  uniformly  partook,  in  some  degree,  of  the  quali- 
ties of  the  former,  even  in  their  disposition  to  bear  an- 
nually or  bieunally."  Mr.  C.  has  ascertained  the 


OF  FRUIT  TREES.  37 

fact  that  early  and  late  apples,  by  being  grafted  on 
the  same  tree,  improved  in  size  and  flavour  more  than 
if  but  one  kind  grew  on  a  tree.  It  should  be  observ- 
ed, as  a  rule,  nevei  to  employ  suckers  from  old  trees 
as  stocks  for  grafts,  or  buds,  as  they  have  a  constant 
tendency  to  generate  suckers,  and  thereby  injure  the 
growth  of  the  tiees, 

MODES   OF    GRAFTING. 

The  mode  of  performing  this  operation  is  varied, 
according  to  the  size  and  situation  of  the  stock  to  be 
employed.  The  small  stocks  in  the  nursery,  if  of 
such  kind  as  produce  an  erect  strong  stem,  are  usually 
grafted  within  or  near  the  surface  of  the  earth,  in 
which  case,  the  mould  is  brought  round  them  in  the 
form  of  a  little  hillock,  and  nothing  more  is  required. 
When  the  stock  is  naturally  inclined  to  branch  out 
horizontally,  the  preferable  mode  is  to  insert  the  bud 
or  graft  high  enough  to  form  a  handsome  head  or  top. 
In  this  mode  of  operating,  it  is  necessary  to  employ 
some  kind  of  composition  or  covering  in  order  to  se- 
cure from  injury  by  the  weather,  or  influence  of  the 
sun.  The  following  is  commonly  used  :  A  quantity 
of  clay  or  stiff  loam  is  to  be  worked  fine  and  mixed 
with  coarse  horse-dung.  It  should  be  prepared  a  day 
or  two  before  hand,  and  be  beat  up  with  a  little  water 
as  needed.  This  should  be  applied  closely  round  the 
parts  in  the  form  of  a  collar,  or  ball,  tapering  at  both 
ends,  the  upper  end  being  applied  close!}  to  the  graft, 
and  the  under  to  the  stock.  The  following  composi- 
tions are  preferred  by  some  operators: — Three  pints 
of  tar,  one  pound  beeswax,  melted  together,  and  while 
cooling  stir  in  one  pound  of  red  or  yellow  ochre. 
Or  another — Four  parts  rosin,  two  parts  beeswax,  and 
one  part  tallow,  melted  together.  This  may  be  warm- 
ed and  spread  on  narrow  strips  of  rag  or  paper,  and 
*4 


38  CULTURE   AND   MANAGEMENT 

carefully  wound  round  the  stock  and  scion.  A  com* 
mon  sod  applied  with  the  grass  side  out  is  often  em- 
ployed and  seldom  fails  of  answering  every  purpose. 
In  grafting  trees  of  considerable  size,  care  should  he 
taken  not  to  cut  off  the  whole  head  and  branches  at 
once,  but  leave  some  of  the  lalteral  branches  to  draw 
up  the  sap  till  another  season,  and  cut  them  gradually, 
as  occasion  may  require  ;  otherwise,  in  a  hot  and  dry 
summer,  the  trees  are  apt  to  suffer  and  die.  Care 
should  also  be  taken  to  avoid  loosening  or  injuring  the 
bark  of  the  stock,  by  dividing  the  bark  with  a  sharp 
knife  before  splitting  the  stock.  In  shaping  the 
scion  for  insertion,  the  slope  should  be  cut  full  one 
inch  or  more  in  length;  and  by  some  we  are  advised 
to  cut  the  scion  in  such  manner  as  to  take  the  bulge 
formed  between  the  present  and  the  last  year's  growth, 
to  shape  and  set  in  the  stock,  as  in  that  joint  or  bulge, 
the  wood  is  open  and  porous  to  receive  more  readily 
the  sap  from  the  stock.  There  are  several  different 
methods  of  performing  the  operation  of  grafting,  in  all 
which,  it  should  be  a  general  rule  to  adjust  the  inner 
bark  of  the  stock  and  of  the  scion  in  close  contact, 
and  to  confine  them  precisely  in  that  situation.  If 
this  be  accurately  effected,  all  species  of  grafting  will 
prove  successful.  In  that  method  which  is  usually 
called  whip-grafting,  or  tongue-grafting,  the  top  of  the 
stock  and  the  extremity  of  the  graft  should  be  nearly 
of  equal  diameter.  They  are  both  to  be  sloped  off  a 
full  inch  or  more,  and  then  tied  closely  together. 
This  method  may  be  much  improved,  by  performing 
what  gardeners  call  tongueing  or  lipping  ;  that  is,  by 
making  an  incision  in  the  bare  part  of  the  stock, 
downwards,  and  a  corresponding  slit  in  the  scion,  up- 
wards ;  after  which  they  are  to  be  carefully  joined 
together,  so  that  the  barks  of  both  may  meet  in  every 
part,  when  a  bandage  of  bass  wood  is  to  be  tied  round 
the  scion,  to  prevent  it  from  being  displaced  ;  and 


OF    FRUIT    TREES.  39 

the  whole  is  to  be  covered  over  with  the  composition. 
When  the  stocks  to  be  grafted  upon  are  from  one  to 
two  or  more  inches  in  diameter,  as  branches  of  trees, 
cleft-grafting  is  generally  employed.  The  head  of  the 
stock  or  branch  being  carefully  cut  off  in  a  sloping 
direction,  a  perpendicular  cleft  or  slit  is  to  be  made, 
about  to  two  inches  deep,  with  a  knife  or  chisel,  to- 
wards the  back  of  the  slope,  into  which  a  wedge  is  to 
be  driven,  in  order  to  keep  it  open  for  the  admission 
of  the  scion.  The  latter  must  now  be  cut  in  a  per- 
pendicular direction,  and  in  the  form  of  a  wedge,  so 
as  to  fit  the  incision  in  the  stock.  As  soon  as  it  is 
prepared,  it  should  be  placed  in  the  cleft  in  such 
manner  that  the  inner  bark  of  both  the  stock  and  scion 
may  meet  exactly  together.  It  is  then  to  be  tied 
with  a  ligature  of  bass,  and  clayed  over,  as  is  practis- 
ed in  whip-grafting,  three  or  four  eyes  being  left  in 
the  scion  uncovered.  It  should  be  observed,  that  in 
making  the  cleft  in  the  stock,  care  should  be  taken 
not  to  injure  the  pith,  the  scions  being  inserted  in  the 
sap  wood  of  the  stock  or  branch.  Old  stocks  may  be 
grafted  in  the  bark,  called  crown-grafting,  but  this  can- 
not be  practised  successfully  till  the  sap  be  in  full  mo- 
tion, that  the  bark  may  be  easily  raised  from  the  wood. 
The  head  of  the  stock  or  thick  branch  is  cut  off  hori- 
zontally ;  a  perpendicular  slit  is  made  in  the  bark,  as 
in  budding  ;  a  narrow  ivory  folder  is  thrust  down  be- 
tween the  wood  and  the  bark,  in  the  places  where 
the  grafts  are  to  be  inserted.  The  graft  is  cut,  at  the 
distance  of  an  inch  and  a  half  from  its  extremity,  cir- 
cularly through  the  bark,  not  deeper  than  the  bark  on 
one  side,  but  fully  half  way  through  or  beyond  the 
pith  on  the  other.  The  grafts  being  pointed,  and  a 
shoulder  left  to  rest  on  the  bark  of  the  stock,  they  are 
inserted  into  the  openings,  and  either  three  or  four 
grafts  are  employed,  according  to  the  size  of  the 
crown.  Side-grafting  is  sometimes  employed  for  sup- 


40  VULTURE   AND  MANAGEMENT 


vacancies  on  the  lower  parts  of  full  grown 
fruit  trees.  The  bark  and  a  little  of  the  wood  are 
sloped  off  for  the  space  of  an  inch  and  a  half,  or  two 
inches  ;  a  slit  is  then  made  downwards,  and  a  graft  is 
cut  to  fit  the  part,  with  a  tongue  for  the  slit;  the  parts, 
being  properly  joiaed,  are  tied  close  and  clayed  over. 
When  stocks  cannot  readily  be  procured,  root-grafting 
may  be  successfully  employed.  A  piece  of  the  root 
of  a  tree  of  the  same  genus,  well  furnished  with  fibres, 
is  selected,  and  a  graft  placed  on  it,  tied  and  clayed 
in  the  ordinary  way.  Thus  united,  they  are  set  with 
care  in  a  trench  in  the  ground,  the  joining  be4ng  cov- 
ered, but  the  top  of  the  graft  being  left  two  inches 
above  ground. 

"The  following  new  mode  of  grafting,"  says  Dr. 
Mease,  (Dom.  Ency.)  "the  late  Mr.  A.  C.  Du  PJaine 
informed  the  editor,  was  long  kept  a  secret  in  France. 
A  limb  of  willow,  three  or  four  inches  thick,  was  bu- 
ried in  a  trench  deep  enough  to  receive  it,  and  at  the 
distance  of  every  four  or  five  inches,  holes  were  bor- 
ed, into  which  grafts  were  inserted,  care  being  taken 
to  make  the  bark  of  the  graft,  and  the  limb  into  which 
it  was  inserted  touch  ;  the  lower  part  of  the  graft  was 
pointed  and  the  bark  shaved  off.  The  limb  and  the 
grafts  were  then  covered  with  earth  and  kept  moist, 
and  about  two  inches  of  the  latter  left  above  the  sur- 
face. In  process  of  time  the  limb  rotted,  and  the 
grafts  took  root.  The  different  grafts  were  then  dug 
up  and  transplanted/'  In  the  same  valuable  publica- 
tion, Dr.  Mease  has  communicated  an  account  of  the 
mode  of  Mr.  William  Fairman,  of" extreme-branch  graft- 
ing" upon  old  decayed  trees,  "which  promises  to  be 
of  a  very  great  acquisition  to  those  who  take  pleasure 
in  cultivating  fruit."  The  process  is  as  follows  :  "Cut 
away  all  spray  wood,  and  make  the  tree  a  perfect  skel- 
eton, leaving  all  the  healthy  limbs  ;  then  clean  the 
branches,  and  cut  the  top  of  each  off,  where  it  would 


OF    FRUIT    TREES.  .41 

measure  in  circumference  from  the  size  of  a  shilling 
to  about  that  of  a  crown  piece.  Some  of  the  branch- 
es must  of  course  be  taken  off  where  they  are  a  little 
larger,  and  some  smaller,  to  preserve  the  canopy  or 
head  of  the  tree  ;  and  it  will  be  necessary  to  take  out 
the  branches  which  cross  others,  and  observe  the  arms 
are  left  to  fork  off,  so  that  no  considerable  opening  is 
to  be  perceived  when  you  stand  under  the  tree,  but 
that  they  may  represent  a  uniform  head.  When  pre- 
paring the  tree,  leave  the  blanches  sufficiently  long  to 
allow  of  two  or  three  inches  to  be  taken  off  by  the 
saw,  that  all  the  splintered  parts  may  be  removed. 
The  tree  being  thus  prepared,  put  in  one  or  two  grafts 
at  the  extremity  of  each  branch,  and  put  on  the  ce- 
ment or  composition,  and  tie  with  bass  or  soft  strings. 
Sever  the  shoots  or  suckers  from  the  tree  until  the 
succeeding  spring.  To  make  good  the  deficiency  in 
case  some  grafts  do  not  succeed,  additional  grafts  may 
he  inserted  in  the  sides  of  the  branches,  or  where  they 
are  wanted  to  form  the  tree  into  a  handsome  shape." 
It  too  frequently  happens  that  a  considerable  propor- 
tion of  the  scions  inserted  fail  of  taking  effect,  and  we 
are  disappointed  in  our  expectations.  There  must  be 
a  cause  for  this  failure.  Too  much  heat  and  dryness 
in  the  atmosphere,  or  too  much  cold  and  moisture, 
may  interrupt  this  vegetable  process.  If  the  scions 
are  suffered  to  become  dry  and  withered,  their  vital 
principle  will  be  lost;  if  saturated  with  moisture,  they 
cannot  so  readily  imbibe  the  nutritious  juice  by  which 
their  union  with  the  stock  is  cemented.  Much  de- 
pends on  a  proper  coaptation  of  the  barks  of  the  stock 
and  the  scion,  and  the  nature  of  the  composition  ap- 
plied, is  not  without  Us  influence.  When  tar  and 
turpentine  are  employed,  their  volatile  oil,  unless 
qualified  by  some  admixture,  is  supposed  to  penetrate 
into  the  vessels  of  the  scion,  obstruct  the  circulation 
of  the  sap,  and  cause  mortification.  Among  our  re- 


-*2  CULTURE  AND  MANAGEMENT 

cent  improvements,  it  has  been  ascertained  that 
grafting  and  budding  may  be  successfully  performed 
as  late  as  August  and  the  first  part  of  September,  pro- 
vided the  weatber  should  continue  warm,  taking  the 
scions  directly  from  the  tree;  and  the  operation  may 
be  repeated  in  case  of  failure,  on  the  same  stock, 
several  times  in  the  season.  If  therefore,  the  scion 
should  not  manifest  signs  of  active  vegetation  in  ten 
or  twelve  days  after  being  inserted,  the  stock  may 
be  again  sawed  down  and  a  new  scion  introduced. 
Our  chance  of  success  may  also  be  increased  by  a 
double  process,  that  is,  by  introducing  one  or  more 
buds  into  the  same  stock  with  the  engrafted  scion  5 
and  these  operations  being  occasionally  repeated,  we 
shall  seldom  fail  of  complete  success.  A  bud  taken 
from  a  scion  or  twig  of  the  last  year,  if  inserted  in 
April,  will  immediately  sprout  and  have  the  same  ad- 
vantage as  the  engrafted  scion. 

BUDDING,    OR    INOCULATING. 

By  the  process  of  budding,  we  obtain  the  same  re- 
sult as  in  grafting  ;  with  this  difference,  however,  the 
bud  being  a  shoot  in  embryo,  grafted  trees  usually 
produce  fruit  two  seasons  earlier  than  budded  trees. 
Each  bud  may  be  considered  a  distinct  being,  which 
will  form  a  plant  retaining  precisely  the  peculiarities 
of  the  parent  stock;  and  five  or  six  species  of  fruit  may 
be  budded  on  one  tree,  which,  when  attained  to  the 
maturity  of  bearing  fruit,  exhibit  a  singular  and  beau- 
tiful spectacle.  Buds  are  formed  at  the  bases  of  the 
foot  stalks  of  the  leaves,  and  arc  of  two  kinds,  those 
which  bear  leaves,  and  those  which  bear  flowers. 
The  leaf  buds  are  small,  long,  and  pointed  ;  the  flower 
buds  are  thick,  short,  and  round.  Both  leaves  and 
flowers  are  sometimes  produced  by  the  same  bud,  and 
they  are  generally  employed,  in  budding,  without  dis- 


OF   tfRUIT    TREES.  43 

tinction  ;  but  the  bud  should  always  be  of  the  same 
genus  with  the  tree  or  branch  which  is  to  receive  it, 
The  blossom  buds  are  formed  by  the  first  sap  between 
April  and  June,  and  are  filled  by  the  second  sap  be- 
tween July  and  October,  The  proper  season  for  bud- 
ding, is  from  the  beginning  of  July  to  the  end  of  Sep- 
tember, at  which  period  the  buds  for  next  year 
are  completely  formed  in  the  axilla  of  the  leaf  of  the 
present  year,  and  they  are  known  to  be  ready,  from 
their  easily  parting  from  the  wood.  The  buds  pre- 
ferred, are  the  shortest  observed  on  the  middle  of  a 
young  shoot,  on  the  outside  of  a  healthy  and  fruitful 
tree ;  on  no  account  should  an  immature  tree  or  a 
bad  bearer,  be  resorted  to  for  buds.  For  gathering 
the  shoots  containing  the  buds,  a  cloudy  day,  or  an 
early  or  late  hour,  is  chosen^  it  being  thought  that 
shoots,  gathered  in  full  sunshine,  perspire  so  much  as 
to  drain  the  moisture  from  the  buds.  The  buds  should 
be  used  as  soon  after  being  gathered  as  possible,  and 
the  whole  operation  should  be  quickly  performed,. 
In  taking  off  the  bud  from  the  twig,  the  knife  is  in- 
serted about  half  an  inch  above  it,  and  a  thin  slice  of 
the  bark,  and  wood  along  with  it,  taken  off,  bringing 
out  the  knife  about  an  inch  and  a  half  below  the  bud. 
This  lower  part  is  afterwards  shortened  and  dressed, 
and  the  leaf  is  cut  off,  the  stalk  being  left  about  half 
an  inch  long.  Perhaps  it  is  better  to  insert  the  knife 
three  quarters  of  an  inch  below  the  bud,  and  to  cut  up- 
wards;  at  least,  this  mode  is  practiced  in  the  Scottish 
nurseries*  The  portion  of  wood  is  then  taken  oat  by 
raising  it  from  the  bark,  and  pulling  it  downwards  or 
upwards,  according  as  the  cut  has  been  made  from  a- 
bove  or  below.  If  the  extraction  of  the  wood  occasion 
a  hole  at  the  bud,  that  bud  is  spoilt,  and  another  must 
be  prepared  in  its  stead  ;  as  gardeners  speak,  the  root 
of  the  bud  has  gone  with  the  wood,  instead  of  remain- 
ing with  the  bark,  For  the  performance  of  the  ope-* 


44  CULTURE    AND   MANAGEMENT 

ration,  provide  a  sharp  budding-knife,  with  a  flat  thin; 
haft,  of  ivory,  suitable  to  open  the  bark  of  the  stock 
for  the  admission  of  the  bud,  and  algo  with  a  quantity 
of  bass  strings,  or  shreds  of  Russian  mats,  or  woollen 
3Tarn,  to  bind  round  it  when  inserted.  On  a  smooth 
part  of  the  bark  of  the  stock  a  transverse  section  is 
made  through  the  bark  down  to  the  wood  ;  from  this 
is  made  a  longitudinal  cut  downward,  about  an  inch 
and  a  half  long,  so  that  the  incision  may  somewhat 
resemble  a  Roman  T  ;  by  means  of  the  flat  ivory  haft 
of  the  budding-knife  the  bark  is  raised  a  little  on  each 
side  of  the  longitudinal  incision,  so  as  to  receive  the 
bud.  The  prepared  bud  is  placed  in  the  upper  part 
of  the  incision  so  made,  and  drawn  downwards  ;  the 
upper  part  is  then  cut  off  transversely,  and  the  bud 
pushed  upwards  till  the  bark  of  the  bud  and  of  the 
stock  join  together.  It  is  retained  in  this  situation  by 
means  of  tying  with  strands  of  bass,  matting,  or  wool- 
len yarn,  applied  in  such  manner  as  to  defend  the 
whole  from,  the  air  and  sun,  but  leaving  the  leafstalk, 
and  the  projecting  part  of  the  bud,  uncovered.  In 
about  tenor  twelve  clays  after  the  operation,  the  ty- 
ing is  slackened  ;  buds,  that  have  taken,  appear  swell- 
ed, and  the  foot  stalk  of  the  old  leaf  falls  oil  on  being 
slightly  touched.  The  head  of  the  stock  is  not  re- 
moved till  the  following  March  ;  after  this,  the  bud 
grows  vigorously,  and,  in  the  course  of  the  summer, 
makes  a  considerable  shoot.  Against  the  next  spring 
the  shoot  is  headed  down  in  the  manner  of  young 
grafted  trees. 

Mr.  Knight,  the  celebrated  English  horticulturalist, 
has  adopted  the  following  improved  mode  of  budding, 
to  accelerate  the  vegetating  process  \n  the  young bud» 
In  the  month  of  June,  when  the  buds  are  in  a  proper 
state,  the  operation  is  performed  by  employing  two 
distinct  ligatures  to  hold  the  buds  in  their  places  $ 
one  ligature  is  first  placed  above  the  bud  inserted,; 


Of  FRUIT   TREES,  45 

and  upon  tine  transverse  section  through  the  bark  ; 
the  other,  the  only  office  of  which  is  to  secure  the 
bud,  is  applied  in  the  usual  way  ;  as  soon  as  the  buds 
have  attached  themselves,  the  lower  ligatures  are  tak- 
en off,  but  the  others  are  suffered  to  remain.  The 
passage  of  the  sap  upwards,  is,  in  consequence,  much 
obstructed,  and  the  inserted  buds  begin  to  vegetate 
strongly  in  July;  when  these  afford  shoots  about  four 
inches  long,  the  upper  ligatures  are  taken  off  to  per- 
mit the  excess  of  sap  to  pass  on  ;  the  wood  ripens 
well,  and  affords  blossoms,  sometimes,  for  the  succeed- 
ing spring.  It  will  be  perceived,  that  instead  of  the 
usual  mode  of  budding,  after  the  commencement  of 
the  autumnal  flow  of  sap,  and  keeping  the  bud  with- 
out shooting  until  the  following  spring,  when  the  top 
of  the  stock  is  cutoff;  this  improved  mode  gains  a 
season  in  point  of  maturity,  if  not  of  growth,  and  has 
the  effect  of  grafting  the  preceding  spring,  in  all  cases 
where  the  bud  sprouts  in  proper  time  to  forma  strong 
shoot,  capable  of  sustaining,  without  injury,  the  frost 
of  the  ensuing  winter.  A  different  method  of  mak- 
ing the  incision  into  the  stock  is  preferred  by  some. 
Instead  of  making  a  perpendicular  cut  downwards  from 
the  transverse  incision,  it  may  be  reversed,  rising  up- 
wards so  that  the  incision  to  receive  the  bud,  resem- 
ble the  capital  reversed,  thus,  j,  ;  and  the  bud  pushed 
upward  to  the  position  desired.  By  this  method  the 
bud  being  placed.above  the  transverse  cut,  receives  a 
greater  abundance  of  the  sap  descending  in  the  bark, 
than  if  placed  below  it.  The  fact  is  now  decided  by 
ample  experience,  that  apple  and  pear  trees,  and  prob- 
ably stone  fruit  also,  may  be  successfully  grafted  or 
budded  at  any  time  after  the  sap  rises,  about  the  tenth 
of  April  to  the  middle  of  September;  and  that  the 
operation,  in  case  of  failure,  may  be  several  times  re- 
peated on  the  same  stock  during  the  season.  For  ear- 
ly budding,  take  the  buds  from  cuttings,  or  scions  from 


46  CULTURE   AND  MANAGEMENT 

bearing  trees,  in  February  or  March,  and  preserve 
them  in  boxes  of  sand  in  a  cellar,  in  the  same  manner 
as  if  intended  for  grafting,  These  may  be  preserved 
in  a  good  condition  for  use,  until  June  or  July,  and 
may  be  employed  either  for  grafting  or  budding  as 
may  be  preferred.  The  process  of  budding  1  hold  in 
preference  to  that  of  grafting  ;  it  is  neater  and  may  be 
performed  with  more  facility,  and  more  certainty  of 
taking  effect,  and  when  the  buds  are  taken  from  a  sci- 
on of  the  last  year's  growth,  it  will,  if  the  season  prove 
favourable^  shoot  two  or  three  feet  in  length  before 
winter,  and  will  produce  fruit  as  soon  as  if  grafted. 
Not  only  young  stocks,  but  the  branches  of  large  trees 
maybe  budded  successfully.  In  order  to  render  the 
operation  the  more  certain,  we  may  avail  ourselves  of 
a  double  advantage  by  inserting  in  the  month  of  April 
both  scions  and  buds  into  the  same  stock ;  and  if  found 
necessary,  the  operation  may  be  repeated  every  ten 
or  twelve  days,  until  the  new  buds  formed  in  July  and 
August  are  sufficiently  matured  to  be  employed. 
These  buds  should  be  taken  from  the  best  grown  shoots 
of  the  present  year,  selecting  those  that  are  well  form- 
ed, large  and  plump  ;but  these  will  be  one  year  long- 
er in  producing  fruit.  In  about  eight  or  ten  days  the 
•wrapping  strings  should  be  loosened,  and  if  the  buds 
have  not  effected  a  union  in  that  time,  they  will  in 
general  entirely  fail ;  and  if  the  buds,  instead  of  being 
fresh  and  plump,  then  appear  of  a  dark  colour,  shrunk, 
and  withered,  the  stocks  should  be  immediately  re- 
budded.  Instead  of  Mr.  Knight's  method,  by  a  strong 
ligature  above  the  inserted  bud,  to  force  a  supply  of 
sap,  another  advocate  for  early  budding  has  adopted 
a  mofle  which  will  be  preferred  by  some  as  being  more 
natural  and  simple.  (New  Eng.  Farmer,  vol.  1,  p. 
146.)  So  soon  as  it  can  be  ascertained  that  the  bud 
will  liv^,  which  he  says  may  be  in  about  a  week,  if 
the  stock  be  small  let  it  be  instantly  headed  down  just 


6P  FRUIT  TREES.  47 

above  the  bud  to  be  nourished.  If  the  stock  be  large, 
amputate  the  principal  branches  ;  and  the  consequence 
will  be  an  immediate  bursting  of  all  the  latent  buds, 
together  with  the  inoculated  one.  As  the  inoculated 
branches  multiply,  diminish  the  original  one  till  noth- 
ing remains  but  the  new  tree.  From  this  simple  treat- 
ment, the  buds  will  extend,  if  inserted  earl}',  many 
feet  with  numerous  branches  the  same  summer,  and  be 
prepared  to  produce  fruit  the  ensuing  year,  and  in 
some  instances  blossoms  appear  the  same  season. 
These  buds  so  early  introduced,  will  acquire  strength 
sufficient-  to  resist  the  frost  and  cold  of  the  ensuing 
winter,  equally  well  with  the  engrafted  scion.  It  is 
strongly  recommended  by  Mr.  Forsyth,  as  soon  as  the 
incision  is  made  and  the  bud  or  graft  inserted,  to  rub 
on  with  the  finger  or  brush,  some  of  his  composition 
before  the  wrapping  strings  are  tied  on,  then  cover 
the  strings  all  over  with  the  composition  as  thick  as 
it  can  be  laid  on  with  a  brush,  and  this  he  thinks,  is 
preferable  to  the  clay  composition.  It  is  important  to 
observe  as  a  rule,  not  to  slacken  too  soon  the  wrapping 
strings,  and  if  the  bark  of  the  stock  is  found  to  spread 
open,  the  strings  should  be  reapplied  and  suffered  to 
remain  some  weeks  longer, that  the  young  bud  may  be 
secured  from  the  sun  and  air,  until  it  obtains  a  firm 
support  in  the  stock. 

NURSERY   PRUNING. 

Young  trees  properly  pruned  in  the  nursery,  will, 
it  is  said,  com£  to  bearing  sooner,  and  continue  in  vig- 
our for  nearly  double  the  common  time.  All  super- 
fluous or  rambling  branches  should  be  taken  off  annu- 
ally, and  only  three  or  four  leading  shoots  be  left  to 
every  head.  Thus  managed,  the  trees  will  not  re- 
quire to  be  lopped  for  a  considerable  time  ;  and  as 
they  will  have  no  wounds  open  in  the  year  when  trans- 


48  CULTURE  AND   MANAGEMENT 

planted,  their  growth  will  he  greatly  promoted.  The 
more  the  range  of  branches  shoots  circularly,  inclin- 
ing upwards,  the  more  equally  will  the  sap  be  distrib- 
uted, and  the  better  the  tree  bear.  Mr.  Cooper,  a 
very  intelligent  cultivator,  remarks  that  the  side  shoots 
should  not  be  cut  close  to  the  stem,  as  the  whole 
growth  is  thereby  forced  to  the  top,  which  becomes 
so  weighty  as  to  bend  and  spoil  the  tree.  A  better 
method  is,  to  cut  the  ends  of  the  side  shoots  so  as  to 
keep  the  tree  in  a  spiral  form,  which  will  encourage 
the  growth  of  the  trunk,  until  it  acquires  strength  to 
support  a  good  top.  The  side  shoots  may  then  be 
cut  close.  In  forming  the  top,  Mr.  C.  has  found  it 
necessary  to  lighten  the  east  and  northeast  sides,  as 
fruit  trees  generally  incline  that  way ;  and  to  encour- 
age the  branches  on  the  opposite  quarters,  to  keep 
the  sun  from  the  trunk  ;  otherwise  the  rays  of  that 
luminary,  when  striking  at  nearly  right  angles,  will 
kill  the  bark,  bring  on  canker,  and  ruin  the  tree.  Tn 
Marshal's  Rural  Economy,  we  have  the  following  di- 
rections. In  pruning  the  plants,  the  leading  shoot 
should  be  particularly  attended  to.  If  it  shoot  double, 
the  weaker  of  the  contending  branches  should  be  tak- 
en off.  If  the  leader  be  lost  and  not  easily  recovera- 
ble, the  plant  should  be  cut  down  to  within  a  hand's 
breadth  of  the  soil,  and  a  fresh  stem  trained.  Next 
to  the  leader,  the  stem  boughs  require  attention. 
The  undermost  boughs  should  be  taken  off  by  de- 
grees ;  going  over  the  plants  every  winter  ;  always 
cautiously  preserving  sufficient  heads  to  draw  up  the 
sap,  thereby  giving  strength  to  the  stems,  and  vigour 
to  the  roots  and  branches;  not  trimming  them  up  to 
naked  stems,  as  is  the  common  practice,  thereby  draw- 
ing them  up  prematurely  tall  and  feeble  in  the  lower 
part  of  the  stems.  The  thickness  of  the  stem  ought 
to  be  in  proportion  to  its  height  ;  a  tall  stock  there- 
fore requires  to  remain  longer  in  the  nursery  than  a 


OF   FRUIT   TREES.  49 

low  one.  We  have  the  respectable  authority  of  Mr. 
T.  Pickering,  that  such  trees  as  are  tall  should  be  cut 
down  close  to  the  ground,  to  prevent  their  being  shak- 
en by  the  wind,  and  to  promote  their  growth.  It  may 
eeem  strange,  he  observes,  to  advise  the  cutting  down 
a  tall,  well-grown  plant,  yet  it  is  necessary  ;  for  the 
roots  are  always  hurt  and  shortened  by  the  removal  ; 
it  is  impossible  for  those  that  remain,  to  nourish  the 
same  body  ;  this  is  the  reason  we  so  often  find  our 
trees  dead  at  top  and  hide-bound.  Should  my  direc- 
tions, he  says,  be  followed,  which  are  from  thirty 
years  experience,  such  vigorous  shoots  will  spring  up, 
as  will  in  ten  years  become  much  larger  trees  than  if 
they  had  stood  uncut  for  forty  years ;  and  the  bark 
and  every  appearance  of  the  tree  will  be  like  one  from 
the  seed,  and  much  trouble  will  be  saved  in  staking, 
to  prevent  their  ruin  from  the  wind.  This  method 
has  not,  we  believe,  been  very  frequently  adopted,  al- 
though recommended  byother  cultivators  beside  the 
venerable  author  just  cited,  the  result  of  whose  long 
experience,  and  the  reasons  assigned  for  the  practice, 
must  be  deemed  satisfactory.  It  has  been  stated  by 
an  English  author,  that  when  young  trees  are  planted 
out  from  the  nursery,  as  soon  as  they  begin  to  break 
in  the  spring,  they  are  to  be  cut  down  to  three  or  four 
eyes,  according  to  their  strength,  to  furnish  them  with 
bearing  wood.  If  this  were  not  done,  they  would  run 
up  in  long  naked  branches,  and  would  not  produce  one 
quarter  of  the  fruit  which  they  would  when  this  is 
properly  performed.  It  is  a  point  of  considerable  im- 
portance to  observe,  that  in  cutting  off  a  branch,  it 
should  always  be  done  just  above  a  bud  close  to  its 
shoulder,  leaving  a  smooth  and  sloping  surface  that 
the  wound  may  heal  the  first  season.  When  a  small 
piece  is  left  above  the  shoulder  of  the  shoot  or  bud, 
the  sap  ceases  io  nourish  it,and  of  course  the  piece  dies 
and  communicates  a  fatal  disease  to  the  sound  wood. 
*5 


$0  CULTURE  AND  MANAGEMENT 


ORCHARD.   PLANTING  AND  CULTURE. 

It  is  an  object  of  no  inconsiderable  importance  to 
select  the  most  eligible  soil,  situation  and  aspect  for 
laying  out  a  fruit  orchard.  With  respect  to  soil,  ii 
should  be  of  a  rich  loamy  nature,  neither  too  wet  or 
heavy,  nor  too  light  or  dry.  Those  fertile  fields  or 
pastures  which  produce  abundant  crops  of  corn,  grass, 
and  other  vegetables,  will  in  general  be  found  well 
adapted  to  the  growth  of  fruit  trees.  But  in  all  cases, 
the  soil  should  be  suited  to  the  particular  kind  of 
fruit.  In  Herefordshire,  a  celebrated  cider  county, 
in  England,  it  is  said  to  be  a  fact  well  ascertained,  that 
scions  from  the  same  tree,  grafted  upon  similar  stocks, 
and  planted  in  different  soils,  will  produce  cider  of 
different  qualities.  It  is  also  found  that  the  early 
fruits  obtain  the  greatest  perfection  in  a  sandy  soil, 
and  that  the  late  fruits  succeed  best  when  planted  in  a 
strong  clay.  The  best  cider  orchards  are  on  a  strong 
clayey  soil ;  for  it  seems  to  be  admitted  that  the  cider 
from  trees  in  clay  is  stronger,  and  will  keep  better, 
than  cider  made  from  trees  on  a  sandy  soil.  But 
again,  as  applicable  to  our  own  country.  "The  choice 
of  a  proper  soil  and  exposure,"  says  Dr.  Mease,  (Donr. 
Ency.)  "is  not  sufficiently  attended  to  in  the  United 
States.  Mr.  Riley,  of  Marcus  Hook,  whose  experience 
in  cider  is  inferiour  to  none,  assures  the  editor,  that 
apples  growing  in  a  good  loose  soil,  produce  much 
more  rich  and  generous  liquor  than  those  that  grow- 
in  a  stiff  clayey  land."  An  orchard,  says  an  English 
writer,  should  rather  be  elevated  than  low,  as  on  a 
gentle  declivity  open  to  the  south  and  southeast,  to 
give  free  admission  to  the  air  and  rajs  of  the  sun,  as 
well  as  to  dry  up  the  damp,  and  dissipate  fogs,  in  or- 
der to  render  the  trees  health}',  and  give  a  fine  flavour 
to  the  fruit.  It  should  likewise  be  well  sheltered 
from  the  east,  north,  and  westerly  winds.  The  bios- 


OF   FRUIT   TREES-  51 

soms  of  apple  trees  are  liable  to  be  injured  by  spring 
frosts,  when  the  trees  are  planted  in  the  lowest  parts 
of  a  conlined  valley.  In  thedomestick  encyclopedia, 
Dr.  Mease  has  inserted  an  excellent  paper  on  the  cli- 
mate of  the  United  States  by  colonel  Tatham,  from 
which  1  extract  as  follows.  ult  is  a  fact  that  in  those 
western  parts  of  the  United  States,  which  have  a  high 
exposure  to  the  winter's  blast,  the  northern  sides  of  a 
ridge  or  mountain  arrive  sooner  and  more  certainly 
«t  a  state  of  perfect  vegetation,  than  the  south  sides, 
which  are  laid  open  to  the  power  of  the  sun.  lac- 
count  for  this  phenomenon  as  follows  :  I  suppose  that 
the  southern  exposure  to  the  vehement  rays  of  the 
sun,  during  the  infant  stages  of  vegetation,  puts  the 
sap  in  motion  at  too  early  a  period  of  the  spring,  be- 
fore the  season  has  become  sufficiently  steady  to  af- 
ford nurture  and  protection  to  the  vegetating  plant, 
blossom  or  leaf;  and  when  in  this  state,  the  first  ef- 
forts of  vegetation  are  checked  by  the  chilling  influ- 
ence of  cold  nights,  and  such  changeable  weather  as 
the  contest  between  winter  and  spring  is  ever  ready 
to  produce,  in  their  apparent  struggles  to  govern  the 
season.  On  the  contrary,  the  northern  exposures, 
which  are  not  so  early  presented  to  the  vivifying  in- 
fluence of  the  sun,  remain,  as  it  were,  in  a  torpid  state 
until  the  more  advanced  period  of  the  spring,  when 
all  danger  of  vegetation  being  checked,  is  over."  I 
have  long  entertained  the  opinion,  says  Mr*  Yates, 
that  an  orchard,  exposed  to  the  north,  where  the 
ground  in  the  spring  of  the  year  continues  longer 
bound  by  frost,  which  retards  the  vegetation,  would 
be  preferable  to  one  bearing  an  easterly  or  southern 
aspect,  where  the  'sap-juice  is  sooner  in  motion,  and 
accelerated  by  the  rays  of  the  sun.  The  rows  of 
trees  in  an  orchard  ought  to  incline  to  a  point  of  com- 
pass towards  the  east  ;  because  the  sun  will  shine  up- 
on  them  early  in  the  forenoon,  and  thus  dissipate  the 


62  CULTURE   AND   MANAGEMENT 

vapours  which  arise   during  the   vernal   nights,   and 
stint  the  fruit  in  the  earlier  stages  of  its  growth.     The 
trees  should  be  arranged  in  uniform  straight   rows,  as 
being  most  convenient  to  the  husbandman,  and  at  the 
same  time  exhibiting  the  most   pleasing  view  to  the 
tasteful  eye*     The   distance  in  the  rows  or  squares, 
wilt  depend  on  the   size  and  form  of  the  full  grown 
tree,  and  on  various  other   circumstances  connected 
with  the  future  intentions  and  views  of  the  proprietor. 
In  every   instance,  however,  the   distance  should  be 
such  as  to  prevent  the  extreme  branches  from  locking 
into   each   other  when   attained  to   full   maturity  of 
growth.      Miller,  an  experienced   English  horticultu- 
ralist,  says,  when  the  soil  is  good,  the  distance  should 
be  fifty  or  sixty  feet,  and  where  the  soil  is  not  so  good, 
forty  feet  may  be  sufficient.      Lawson,  who  wrote  in 
1626,  observes,  that  in  a  good  soil   and  under  proper 
management,  apple  trees  will,  in  forty  or  fifty  years, 
spread  twelve  yards  on  each  side  ;   and  the  adjoining 
tree  spreading  as  much,  gives  twenty-four  yards,  or 
seventy-two  feet,  and  the  roots   will  extend   still  fur- 
ther.     Fie  therefore  recommends  that  apple  trees  be 
set  at  the  distance  of  eighty  feet  from  each  other. 
The  advantages  of  thin  planting  are  said  to  be  :  1.  The 
sun  refreshes  every  tree,  the  roots,  body,  and  branch- 
es, with  the  blossoms  and  fruit,  whereby  the  trees  are 
more   productive,  and  the  fruit  largei,  fairer  and  bet- 
ter flavoured.     2.  The  trees  grow  larger,  and  are  more 
healthy  and  durable.     3.  When  trees  are  planted  too 
near,  the   lower  branches  are  smothered  for  want  of 
sun  and  air,  the  fruit  is  never  well  flavoured,  and  al- 
ways small.      The  object  is  fruit,  and  we  are  not  to 
expect  that  the  quantity  will  be*n  proportion  to  the 
number   of  trees  in   an  orchard,  for  a  few  trees  of  a 
large  size  will  produce  more  and  better  fruit,  than  six 
or  eight  times  the  number  of  those  which  grow  near 
and  crowd  one  another.     Again,  apples  are  not  to  be 


OF   FRUIT  TREES.  53 

estimated  according  to  their  number  onty,  but  their 
size  and  weight,  as  well  as  their  superiour  flavour. 
Another  advantage  is  the  profit  of  cultivating  the 
ground  under  and  about  the  trees.  The  intervening 
spaces  may  be  cultivated  with  various  vegetables,  or 
if  preferred,  they  may  be  filled  with  some  temporary 
trees  of  small  growth,  as  dwarfs,  wMch  may  be  remov- 
ed when  the  principal  standards  have  attained  to  a 
large  size.  Many  apple  trees  have  borne  fruit  for 
more  than  a  century  ;  and  when  trees  show  signs  of 
decay  at  the  age  of  thirty  or  forty  years,  it  is  in  gene- 
ral to  be  attributed  to  mismanagement,  and  probably 
to  close  planting.  Every  cultivator  must  have  ex- 
perienced the  great  inconvenience  occasioned  by  nar- 
row and  crowded  intervals.  When  apple  trees  stand 
at  the  distance  of  twenty -five  or  thirty  feet  only,  their 
horizontal  branches  will,  as  we  frequently  see,  in 
fifteen  or  twenty  years  interlope  each  other,  and  al- 
most entirely  obstruct  the  intervals  between  them. 
Taking  into  view,  therefore,  the  foregoing  particu- 
lars, the  cultivator,  in  planting  a  young  orchard,  will 
determine  for  himself  the  most  convenient  and  suita- 
ble width  of  the  intervals  between  his  trees.  The 
inost  generally  approved  distance  is  forty  feet  in  all 
directions,  and  this  gives  twenty  seven  trees  to  an 
acre,  while  at  thirty  feet  apart,  an  acre  will  contain, 
forty-eight  trees,  and  at  thirty-five  feet  distance,  thir- 
ty-five trees  occupy  an  acre. 

With  respect  to  the  most  proper  season  for  plant- 
ing apple  trees  in  the  United  States,  different  opin- 
ions prevail.  According  to  Dr.  Mease,  no  general 
rule  can  be  given,  owing  to  the  immense  variety  of 
climates  with  which  we  are  favoured.  In  some  states, 
the  autumn  may  be  best,  while  in  others  (in  Pennsyl- 
vania) it  is  probable  that  early  in  the  spring  answers 
best.  Indeed,  in  a  comparative  experiment  of  spring 
and  autumn  planting,  made  near  Philadelphia,  it» 


54  CULTURE   AND  MANAGEMENT 

1802 — 3,  the  advantage  was  considerably  in  favour  of 
those  put  down  in  the  spring.  Some,  planted  in  au- 
tumn, were  from  a  nursery  near  the  city,  and  nearly 
all  died  ;  another  parcel,  from  the  excellent  nursery 
of  Mr,  Prince,  of  Flushing,  Long- Island,  arrived  late 
in  -April,  and  all  survived.  There  was  no  reason  to 
suspect  any  difference  in  the  soil,  or  the  care  with 
which  both  parcels  were  planted.  E.  Preble,  esquire, 
of  Boston,  is  decided  in  preferring  autumn  to  spring, 
for  planting  apple  tress,  as  the  ground  will  settle 
round  the  roots  before  frost,  and  the  trees  prepared 
to  shoot  in  the  spring,  aided  by  the  rains  which  pre- 
vail at  that  season.  If  planted  in  spring,  he  observes, 
the  drought  and  heat  of  summer  will  injure,  if  not 
destroy  them,  before  the  roots  find  their  place.  He 
is  in  the  practice  of  transplanting  them  as  soon  as  the 
foliage  is  off  in  autumn,  and  farmers  have  more  leis- 
ure at  that  season  of  the  year. 

PREPARATION  OF  THE  LAND,  AND  PLANTING. 

When  the  ground  is  in  pasture,  it  should  be  plough- 
ed to  a  considerable  depth,  and  well  summer  fallowed, 
till  the  grass  be  killed.  But,  if  trenching  should  be 
preferred,  the  spade  must  be  carried  to  the  full  depth 
of  the  soil  ;  and  if  it  be  gravelly,  a  considerable  por- 
tion of  this  should  be  removed,  and  its  place  supplied 
by  a  due  quantity  of  rich  mould.  The  quality  of  the 
soil  should  approach  as  nearly  as  possible  to  that  of 
the  nursery,  in  which  the  trees  were  reared.  If  it  be 
poorer,  the  trees  will  certainly  be  impeded  in  their 
growth.  The  trenches  should  be  well  dug,  about  five 
or  six  feet  wide,  that  the  holes  to  receive  the  roots 
may  be  made  sufficiently  large.  Much  of  the  future 
prosperity  of  the  orchard  depends  upon  a  judicious 
selection  of  the  trees.  Mr.  Burknal  advises,  that  they 
be  chosen  the  year  before  they  are  intended  to  be 


OF   FRUIT    TREES.  £5 

planted,  particular  care  being  taken  to  obtain  young, 
vigorous  and  healthy  trees  ;  for  cankered  plants  emit 
a  vapour  that  is  very  detrimental  to  such  as  are  sound, 
In  taking  up  the  trees  from  the  nursery,  the  roots 
should  be  preserved  of  the  full  length,  if  possible ;  the 
surface  earth  should  be  removed,  and  the  running 
roots  carefully  traced  and  raised.  If  they  must  be 
cut,  let  it  be  done  with  a  sharp  instrument,  and  not 
hacked  with  a  dull  spade.  The  tap  root,  or  that  which 
penetrates  straight  down,  may  be  shortened  to  the 
length  of  about  one  foot,  and  all  broken  or  bruised 
parts  should  be  removed.  The  small  matted  fibres 
should  be  cut  off,  as  they  are  apt  to  mould  and  decay, 
and  pi  event  new  ones  from  shooting.  The  remaining 
side  roots  should  be  spread  out  to  give  them  a  hori- 
zontal direction  under  the  surface,  that  they  may  be 
more  immediately  influenced  by  the  sun,  and  their 
sap  will  become  richer,  and  produce  the  sweetest  and 
most  beautiful  fruit.  Some  well-rotted  manure,  mix- 
ed with  mould,  may  be  advantageously  placed  round 
the  roots,  the  earth  carefully  pressed  down,  so  as  to 
come  in  contact  with  the  roots  in  every  part,  and  the 
trees  placed  the  same  side  to  the  sun  as  they  stood  be- 
fore. In  transplanting  trees,  it  may  be  observed,  that 
they  should  not  be  replanted  deep  in  the  soil,  since 
the  most  nutritive  or  salubrious  parts  of  the  earth  are 
those  within  the  reach  of  the  sun's  warmth,  of  the  de- 
scending moisture,  and  of  the  air.  And  as  the  root 
fibres  of  trees,  like  those  of  seeds,  always  grow  to- 
ward the  purest  air  and  brightest  light,  it  follows,  that 
the  root  fibres  seldom  rise  higher  in  the  ground  than 
they  were  originally  set.  and  seldom  elongate  them- 
selves perfectly  horizontally  :  so  that  when  a  fruit 
tree  is  planted  too  deep  in  the  earth,  it  seldom  grows 
in  healthy  vigour,  either  in  respect  to  its  leaf  buds  OF 
flower  buds.  For  a  more  particular  description  of  the 
method  of  planting  fruit  trees,  I  quote  the  language  of 


56  CULTURE   AND   MANAGEMENT 

Mr.  Marshall,  as  follows  :  "Describe  a  circle  aboiii 
five  or  six  feet  diameter  for  the  hole.  If  the  ground 
be  in  grass,  remove  the  sward  in  shallow  spits,  plac- 
ing the  sods  on  one  side  of  the  hole  ;  the  best  of  the 
loose  mould  placed  by  itself  on  another  side,  and  the 
dead  earth,  from  the  bottom  of  the  hole,  in  another 
heap.  The  depth  of  the  holes  should  be  regulated  by 
the  nature  of  the  sub-soil.  Where  this  is  cold  and  re- 
tentive, the  holes  should  not  be  made  much  deeper 
than  the  cultivated  soil.  To  go  lower,  is  to  form  a 
receptacle  for  the  water,  which  by  standing  among 
the  roots,  is  very  injurious  to  the  plants.  On  the 
contrary,  in  a  dry,  light  soil,  the  holes  should  be  made 
considerably  deeper  ;  as  well  to  obtain  a  degree  of 
coolness  and  moisture,  as  to  be  able  to  establish  the 
plants  firmly  in  the  soil.*  In  soils  of  a  middle  quality, 
the  hole  should  be  of  such  depth,  that  when  the  sods 
are  thrown  to  the  bottom  of  it,  the  plant  will  stand  at 
the  same  depth  in  the  orchard  as  it  did  in  the  nurse- 
ry. Each  hole,  therefore,  should  be  of  a  depth  adapt- 
ed to  the  particular  root  planted  in  it.  The  holes 
ought,  however,  for  various  reasons,  to  be  made  prev- 
ious to  the  day  of  planting.  If  the  season  of  planting 
be  spring,  and  the  ground  and  the  weather  be  dry, 
the  holes  should  be  watered  the  evening  befoie  the- 
day  of  planting,  by  throwing  two  or  three  pails  full 
of  water  into  each  ;  a  new  but  eligible  practice.  In 
planting,  the  sods  should  be  thrown  to  the  bottom  of 

*  Agriculturalists  are  apprised  of  the  fact  that  stones  have  a 
tendency  to  keep  the  contig-uous  earth  moist  and  cool ;  and  that 
when  applied  t;>  the  roots  of  fruit  trees  they  produce  benefic- 
ial effects.  The  honourable  A.  Wells,  Esq.  of  Dorchester, 
found  by  experiment  that  those  trees  at  the  bottom  of  which 
Le  put  a  horse-cart  load  of  small  stones,  when  planted,  great- 
ly outstripped  those  which  were  planted  without  stones.  The 
growth  of  the  former  in  six  years  being  from  12  to  14  inch- 
es in  circumference  one  foot  from  the  ground,  while  that  of 
the  latter  was  nine  inches  in  the  same  time.  See  page  63. 


OF  FRUIT   TREES.  o7 

the  hole,  chopt  with  the  spade,  and  covered  with  some 
of  the  finest  of  the  mould.  If  the  hole  be  so  deep, 
that  with  this  advantage  the  bottom  will  not  be  raised 
high  enough  for  the  plant,  some  of  the  worst  of  the 
mould  should  be  returned  before  the  sod  be  thrown 
down.  The  bottom  of  the  hole  being  raised  to  a  prop- 
er height  and  adjusted,  the  lowest  tier  of  roots  is  to 
be  spread  out  upon  it;  drawing  them  out  horizontally 
and  spreading  them  in  different  directions,  drawing- 
out  with  the  hand  the  rootlets  and  fibres  which  seve- 
rally belong  to  them,  spreading  them  out  as  a  feather, 
pressing  them  evenly  into  the  soil,  and  covering  them 
by  hand  with  some  of  the  finest  of  the  mould;  the 
other  tiers  of  roots  are  then  to  be  spread  out  and  bed- 
ded in  the  same  manner.  Great  care  is  to  be  taken, 
to  work  the  mould  well  in,  by  hand,  that  no  hollow- 
ness  be  left  ;  to  prevent  which,  the  mould  is  to  be 
trodden  hard  with  the  foot.  The  remainder  of  the 
mould  should  be  raised  into  a  hillock,  round  the  stem, 
for  the  tripple  use  of  affording  coolness,  moisture,  and 
stability  to  the  plant.  A  little  dish  should  be  made 
on  the  top  of  the  hillock,  and  from  the  rim  of  this  the 
slope  should  be  gentle  to  the  circumference  of  the  hole, 
where  the  broken  ground  should  sink  some  few  inches 
below  the  level  of  the  orchard.  All  this  detail  may 
be  deemed  unnecessary  ;  by  those,  I  mean,  who  have 
been  accustomed  to  bury  the  roots  of  plants  in  the 
grave-digger's  manner  ;  but  I  can  recommend  every 
part  of  it  to  those  who  wish  to  insure  success,  from  my 
own  practice.  Plants  which  have  been  transplanted 
in  the  manner  here  recommended,  whose  heads  have 
been  judiciously  lessened,  and  which  have  been  plant- 
ed in  the  manner  here  described,  seldom  require  any 
other  stay  than  their  own  roots.  If,  however,  the 
stems  be  tall,  and  the  roots  few  and  short,  they  should 
be  supported  in  the  usual  manner,  with  stakes,  or  rath- 
er, in  the  following  manner,  which  is  at  once  simple, 
6 


58  CULTURE   AND 

strong,  and  most  agreeable  to  the  eye.  Take  a  larg£ 
post,  and  slit  it  with  a  saw,  and  place  the  parts  flat- 
way  with  the  faces  to  the  plant,  one  on  each  side  of 
it,  and  two  feet  apart,  and  nail  your  rails  upon  the  edg- 
es of  the  posts." 

It  seems  to  be  a  well-founded  opinion  that  young 
apple  trees  will  not  flourish  advantageously  if  planted 
on  the  site  of  an  old  orchard,  or  near  the  place  where 
old  trees  have  died.  William  Coxe>  esquire,  of  New- 
Jersey,  the  most  experienced  orchardist  in  the  United 
States,  has  experimented  with  the  view  of  ascertain- 
ing this  fact ;  and  the  result  has  demonstrated  the 
correctness  of  it  in  the  clearest  manner.  He  planted 
young  trees  in  the  middle  space  between  the  old  rows, 
and  sometimes  near  the  stumps  of  old  trees,  which 
had  been  for  many  years  cut  down  and  decayed  ;  he 
removed  the  old  soil  in  digging  the  holes,  and  replac- 
ed it  with  rich  earth  mixed  with  manure,  and  gave  to 
his  trees  all  the  advantage  of  high  cultivation,  yet 
they  were  manifestly  inferiour  in  point  of  growth  and 
vigour  to  those  which  were  planted  at  the  same  season 
in  his  adjoining  lots. 

Having  progressed  thus  far,  the  husbandman  is  now 
presented  with  a  valuable  orchard,  planted  and  ar- 
ranged in  complete  systematic!?  order  ;  and  it  may,  if 
he  please,  be  considered  as  the  work  of  his  own  hands, 
from  which  he  may  anticipate  high  expectations  of 
profit  and  amusement.  Thus  the  value  of  a  farm  is 
greatly  augmented,  and  the  proprietor  enjoys  the  sat- 
isfaction of  bequeathing  a  rich  inheritance  to  future 
generations.  But  his  labour  is  not  yet  at  an  end  ;  it 
xvill  still  require  his  fostering  care,  and  unremitted  at- 
tention. In  vain  do  we  plant,  labour,  and  toil,  if  through 
neglect  in  a  single  point,  we  suffer  our  harvest  to  be 
wrested  from  our  hands.  Nor  are  we  less  culpable  if 
we  suffer  a  young  orchard  to  be  destroyed  by  the  de- 
predations of  cattle,  the  annoyance  of  insects,  and  the 


O*   fftltrf1    TfcEES.  £ 

eof-rcxTing  canker,  without  applying  the  appropriate 
remedies.  We  suppose,  then,  of  course,  that  the  or- 
chard is  properly  enclosed  by  a  strong  and  close  fence. 
We  next  proceed  to  cultivate  the  soil  beneath,  and  be- 
tween the  trees,  until  they  arrive  at  their  complete 
size,  as  the  quality,  excellence,  and  maturity  of  the 
fruit  will,  in  a  great  measure  depend  upon  its  proper 
culture.  This  process  maybe  performed  cither  with 
the  plough,  if  due  care  be  taken  not  to  injure  the 
roots,  or  with  the  spade  around  the  trunks,  and  by 
these  means  both  the  fertility  and  health  of  the  trees 
are  promoted,  and  the  soil  itself  improved  for  the 
purpose  of  raising  potatoes,  turnips,  or  other  vegeta- 
bles, which  do  not  tend  too  much  to  impoverish  the 
land.  If,  however,  it  is  intended  to  cultivate  clover, 
or  other  meadow  grass  for  mowing,  still  it  will  be  ad- 
visable to  reserve  a  circuit  round  each  tree,  as  exten- 
sive as  the  roots,  to  be  kept  open  by  tillage,  that  by 
frequent  hoeing  the  fertilizing  properties  of  rain,  air, 
and  dew,  may  more  easily  penetrate  into  the  earth, 
and  produce  beneficial  effects  on  the  roots.  The  opin- 
ion prevails  among  some  farmers,  that  clover  has  a 
tendency  to  retard  the  growth  of  fruit  trees.  If  this 
be  true  of  clover  more  than  of  any  other  grass,  it  may 
probably  be  explained  from  its  luxuriant  foliage  se- 
cluding the  influence,  of  warmth,  air,  and  light,  from 
their  roots.  Mr.  Kenrick,  of  Newton,  observes,  that 
he  has  found  herds  grass  the  most  injurious  to  his 
trees. 


MANURING. 

It  is  well  known  to  every  farmer,  that  young  fruit 
trees  will  flourish  luxuriantly,  while  the  ground  is  cul- 
tivated with  various  vegetable  crops,  and  that  the  same 
tillage  and  manuring,  which  is  required  for  the  latter, 
*rili  prove  highly  conducive  to  the  growth  and  fertili- 


GO  CULTURE   AND   MANAGEMENT 

ty  of  the  former*  In  fact,  it  has  been  ascertained  by 
experience  and  observation,  that  apples,  pears,  peach- 
es, &c.  attain  to  their  highest  perfection  only  when 
the  soil  about  the  roots  is  kept  open,  and  frequently 
manured.  It  is  by  the  chemical  combination  of  air, 
warmth,  and  moisture,  that  the  growth  and  vigour  of 
plants  and  trees  are  essentially  promoted  and  main- 
tained. The  process  of  nature  is  greatly  assisted  by 
such  substances  as  cause  the  greatest  degree  of  fermen- 
tation, when  buried  in  the  earth.  Hence,  all  animal 
substances,  from  the  great  degree  of  fermentation  cre- 
ated by  their  dissolution,  will  be  found  productive  of 
the  greatest  utility.  Among  these,  are  dead  animal 
bodies,  horns,  hoofs,  bones,  when  reduced  to  fragments 
or  powder,  leather,  shells,  &c.  To  which  may  be  add- 
ed hair,  wool,  and  woollen  rags.  These,  applied  to 
the  roots,  and  a  top  dressing  of  swamp  or  pond  mud, 
chip  oi\  compost  manure,  annually,  or  once  in  two 
years,  will  produce  surprising  effects,  and  the  farmer 
will  realize  ample  compensation  by  the  increased  quan- 
tity and  improved  quality  of  his  crop.  As  an  extra- 
ordinary instance  of  resuscitating  an  old  worthless  ap- 
ple tree,  by  the  application  of  manure,  I  quote  from 
the  Dom/Ency.  a  statement,  which  appeared  in  the 
Salem  Register,  of  May,  1802.  "In  my  garden  is  an 
apple  tree",  which  about  the  year  1763,  sprouted  from 
the  root  of  a  former  tree  :  it  now  girts  three  feet  six 
inches.  From  1784  to  1790, 1  observed  it  to  be  bar- 
ren, and  a  cumberer  of  the  ground  ;  year  after  year, 
being  the  prey  of  caterpillars,  and  exhibiting  the  con- 
stant appearance  of  innumerable  warts  within  the  out- 
side bark,  which  at  the  time,  I  suspected  was  natural 
instinct  in  the  insect  for  the  propagation  of  its  kind. 
In  the  spring  of  1793,  I  tried  an  experiment  for  giv- 
ing it  new  life,  as  follows  :  very  early  in  the  season,  I 
directed  my  gardener  with  a  hoe  to  cleanse  the  out- 
side bark  of  such  excressences  as  might  bear  the  ope- 


OF   FRUIT   TREES.  61 

ration  with  little  difficulty.  In  the  next  place,  I  di- 
rected him  to  raise  a  wall  of  small  stones  round  the 
tree,  at  the  distance  of  one  foot,  and  perhaps  nine  inch- 
es high,  and  then  to  fill  the  cavity  with  manure  from 
the  resource  of  compost.  The  effect  in  the  succeed- 
ing season  was  truly  worthy  of  notice.  The  warts 
disappeared,  the  bark  clean  and  thrifty,  and  the  tree 
so  loaded  with  fruit  as  that  about  one  third  of  the 
boughs  broke  and  came  to  the  ground  with  the  cum- 
bersome weight.  Comparatively  no  caterpillars  since, 
and,  on  an  average,  a  very  plentiful  crop  ot  liuit 
3'early.  I  was  led  to  the  experiment  by  taking  notice 
of  a  pear  tree  that  had  been  in  a  very  similar  situation, 
and  had  been  resuscitated  in  a  similar  manner." 

There  is  not,  perhaps,  in  nature  a  more  fertilizing 
application  than  the  liquid  substance  which  is  left  at 
the  bottom  of  stercoraries  and  barn  yards,  after  the 
more  solid  substance  has  been  removed.  This  effer- 
vescing mixture  contains  the  very  essence  of  the  food 
of  plants,  and  it  might  be  carried  out  in  tight  carts  or 
casks,  especially  in  a  dry  season,  and  emptied  about 
the  trunks  and  roots,  in  the  cool  hours  of  morning  and 
evening,  but  on  no  account  during  the  heat  of  a  sum- 
mer's day.  The  planter,  however,  ought  to  be  ap- 
prized, that  the  process  of  manuring  must  not  be  car- 
ried to  excess,  as  too  great  a  stimulus  applied  to 
trees,  facilitates  the  luxuriant  growth  of  wood,  and 
renders  the  branches  less  productive  of  fruit :  or  the 
trees  may  be  stimulated  to  a  preternatural  exertion 
for  a  few  years,  when  their  prolifick  powers  will  be 
exhausted,  and  a  premature  decay  induced.  Fresh 
stable  manure  is  supposed  to  be  injurious  to  fruit  trees. 

There  is  another  expedient,  which  is  understood  to 
have  produced  favourable  effects  in  promoting  the 
growth  of  young  fruit  trees,  especiall)  in  grass  land. 
The  method  was  published  some  years  ago  by  a  Ger- 
man clergyman,  andsimpiy  consists  in  spreading  flax* 


62  CULTURE   AND  MANAGEMENT 

sliaws,  or  the  refuse  of  flax  after  it  has  been  dressed, 
on  the  soil  contiguous  to  the  trunks  of  the  trees,  as  far 
as  the  roots  extend  ;  by  which  means  their  size,  as 
well  as  their  fertility,  is  remarkably  increased.  In 
the  vicinity  of  the  seacoast,  a  valuable  substitute  for 
refuse  flax,  may  be  found  in  fresh  sea  weed.  1  have 
employed  this  article  with  considerable  advantage. 
Being  laid  thick  round  the  trunk,  it  prevents  the 
growth  of  grass  and  weeds,  keeps  the  earth  open  and 
loose,  and,  1  am  disposed  to  believe,  prevents  field 
mice  from  injuring  the  bark  of  the  trees  in  winter,  as 
the  salt  with  which  this  substance  is  impregnated  is 
supposed  to  be  obnoxious  to  those  vermin.  It  occurs 
to  me  as  highly  probable,  that  a  quantity  of  sea  weed 
pressed  round  the  trunks  of  fruit  trees,  extending 
thiee  or  four  feet,  would  prove  a  remedy  against  the 
canker  worm,  by  forming  a  compact  substance,  through 
which  both  the  canker  moth  and  worm  would  be  un- 
able to  penetrate.  It  might  also  serve  as  a  protection 
against  the  destructive  worm,  which  bores  into  the 
tree  near  the  surface  of  the  earth. 

Engrafted  apple  trees  sometimes  put  forth  blossoms 
and  bear  fruit  when  two  or  three  years  old  ;  but  if  this 
premature  produce  be  permitted,  the  prolifick  powers 
will  be  greatly  impaired,  and  the  trees  will  suffer  irre- 
parable injury.  If,  therefore,  the  blossoms  appear 
abundant,  the  fruit  should  be  taken  off  as  soon  as 
formed,  leaving  4  or  5  apples  on  each  tree,  to  ascer- 
tain their  size  and  quality.  Even  at  a  more  advanc- 
ed stage  of  growth,  if  part  of  the  apples  are  taken  off 
In  season,  the  remainder  will  be  much  improved  in  all 
respects,  and  the  trees  will  not  only  produce  fruit  in 
higher  perfection,  but  the  bearing  branches  will  every 
year  become  more  vigorous  and  fruitful.  It  has  been 
observed,  that  trees,  which  begin  their  bearing  gradu- 
ally, are,  in  general,  more  disposed  lo  afford  an  annual 
crop. 


•F   FRUIT  TREES.  €3 

li  is  not  to  be  expected,  that  the  systematick  plan 
and  particular  rules  described  in  the  foregoing  pages, 
will  accord  with  the  views  and  circumstances  of  every 
agriculturalist.  It  may,  in. some  instances,  interrupt 
a  course  of  field  culture  which  the  farmer  has  prescrib- 
ed for  himself,  or  his  farm  may  not  afford  an  eligible 
situation  for  a  regular  plantation  of  fruit  trees.  In 
such  dilemma  it  may  be  convenient  to  .plant  trees  in 
various  parts  of  the  farm,  not  otherwise  occupied,  as 
on  the  borders  and  corners  of  fields  contiguous  to 
roads,  lanes,  &c.  In  some  instances,  it  is  deemed  a 
preferable  method  to  set  trees  on  the  sides  of  a  square 
field,  the  centre  of  which  is  left  open  for  pasture  or 
tillage  ;  and  such  arrangement  is  not  without  its  ad- 
vantages. It  has  been  observed,  that  apple  trees  pro- 
duce a  more  abundant  crop  when  the  ground  is  trod- 
den and  manured  by  cattle  in  the  winter  ;  but  they 
should  by  no  means  be  suffered  to  browse  on  the 
branches.  We  are  not,  indeed,  without  examples  of 
scattered  trees,  of  spontaneous  growth,  occupying 
land  which  has  never  been  broken  by  the  plough, 
nor  subjected  to  the  hand  of  culture.  From  these, 
tolerable  crops  of  fruit  are  occasionally  obtained, 
which,  although  of  inferiour  quality,  are  nevertheless 
capable  of  being  converted  to  useful  purposes.  With 
the  view  of  showing  the  facility  with  which  many 
natural  disadvantages  may  be  overcome,  and  an  or- 
chard reared  in  the  most  unpromising  situation,  I  shall 
introduce  here  an  extract  from  a  valuable  paper,  pub- 
lished in  the  Agricultural  Repository,  No.  1.  vol.  6, 
by  the  honourable  John  Wells,  esquire,  of  Dorches- 
ter, one  of  the  Trustees  of  the  Mass.  Agricultural  So- 
ciety. Mr.JW.  relates  two  instances  of  cultivating 
apple  trees  successfully  in  unfavourable  situations. 
In  the  one,  a  low  piece  of  strong  stony  land  was  tak- 
en. "As  it  was  rather  flat,  it  was  ploughed  in  strips 
or  dug  in  spaces  about  four  feet  square*  As  it  was 


£4  CULTURE    ANP   MANAGEMENT 

necessary  to  plough  a  furrow  between  each  row,  the 
mode  of  ploughing  in  strips  was  found  the  best,  as  by 
turning  the  furrow  towards  the  tree,  the  land  was  bet- 
ter drained.  Besides  raising  the  ground  a  little  from 
the  surrounding  soil,  half  a  buck  load  of  loam  was  add- 
ed, to  raise  the  ground  on  which  the  tree  was  set. 
After  this  was  done,  the  strips  or  squares,  as  the  case 
might  be,  were  appropriated  to  the  culture  of  pota- 
toes and  garden  vegetables.  In  a  few  places  only,  the 
trees  failed  from  the  insufficiency  of  the  drain.  But 
by  opening  the  drain,  and  raising  the  ground  by  half 
a  buck  load  of  loam,  1  found,  on  setting  out  a  new 
tree,  it  flourished  equally  with  the  rest.  This  orchard, 
now  in  eight  years,  is  a  most  valuable  one,  and  most 
of  the  trees  would  give  half  a  barrel  of  apples.  From 
this  and  other  circumstances  which  have  fallen  within 
my  observation,  it  appears  that  low  land,  if  strong  soil, 
and  well  drained,  will  give  a  fine  orchard,  and  proba- 
bly sooner  than  any  other." 

The  next  effort  was  made  under  totally  opposite 
circumstances.  "The  object  was  to  have  an  orchard 
on  a  particular  spot,  where  the  soil  was  thin  and  light, 
upon  a  plain  or  flat.  The  holes  were  dug  four  feet 
over.  The  two  upper  strata  of  black  and  yellow  loam, 
were  placed  aside  the  tree.  After  this,  about  tendnch- 
es  in  depth  of  the  gravelly,  or  poorer  earth,  was  taken 
out  and  carted  off,  and  a  horse  cart  load  of  stones  up- 
set into  the  hole  ;  upon  these,  a  part  of  the  upper  stra- 
tum, or  some  dirt  from  the  side  of  the  road  was  scat- 
tered so  as  to  fill  up  the  interstices  ;  since  which  the 
spots  near  the  trees  have  been  cultivated  by  planting 
four  hills  of  potatoes  round  each  tree.  The  result  has 
been  tolerably  favourable  with  all  ;  but  the  trees  hav- 
ing the  stones  placed  at  the  roots  have  exceedingly 
outstripped  the  others.  The  dimensions  of  the  trees 
in  the  first  experiment — a  rich,  low,  black,  stony  soil, 
drained — were,  at  the  expiration  of  eight  years,  fif- 


OF   FRUIT   TREES.  6^ 

teen  to  seventeen  inches  in  circumference,  one  foot 
from  the  ground.  This  may  be  considered  (the  tree 
being  small  when  set  out)  as  a  growth  of  about  two 
inches  a  year.  The  growth  in  the  second  experi- 
ment, for  six  years,  was  twelve  to  fourteen  inches,  in 
the  holes  in  which  the  stones  were  put,  one  foot  from 
the  ground.  Where  no  stones  were  put,  nine  inches 
was  the  growth.  It  will  thus  be  perceived,  that  the 
vegetation  was  most  powerful  under  circumstances  by 
nature  least  favourable.  If,  then,  thus  much  can  be 
done  to  counteract  such  disadvantages,  it  surely  offers 
much  encouragement  to  our  efforts,  and  leads  us  to 
hope,  that  not  only  in  this,  but  in  other  objects,  they 
may  be  beneficially  extended." 

ORCHARD    PRUNING, 

It  has  been  remarked,  that  the  management  of  or- 
chards is  capable  of  being  reduced  to  a  system,  under 
a  few  general  heads,  connected  in  the  principle  of 
making  all  trees  in  an  orchard  healthy,  round,  large 
and  beautiful.  There  is  no  part  of  this  management 
perhaps,  so  important,  and  which  requires  more  skill, 
and  at  the  same  time  is  so  little  understood,  as  the 
process  of  orchard  pruning.  The  necessity  of  com- 
mencing, and  annually  repeating  this  operation  in  the 
nursery,  has  already  been  inculcated.  When  this 
discipline  is  properly  put  in  practice,  at  that  early 
period  of  growth,  there  will  be  less  employment  for 
the  pruning  knife  at  all  future  periods  ;  it  will  never- 
theless be  found  indispensably  necessary  to  retrench 
redundant  or  superfluous  shoots  and  branches  in  every 
successive  year  of  their  existence.  "To  the  neglect 
of  pruning  fruit  trees  in  due  season,"  says  Mr.  Yates, 
"and  the  unskilful  manner  of  performing  it,  may,  in  a 
great  measure,  be  ascribed  the  bad  and  unfruitful  state 
of  some  of  the  orchards  in  America.  This  inatten- 


CULTURE    AND   MANAGEMENT 

lion  and  mismanagement,  and,  especially,  the  not  am- 
putating dead  limbs,  and  extirpating  all  infected  parts 
of  fruit  trees,  subjects  them  to  disease,  mortification 
and  death.  An  unpruned  tree,  left  in  a  natural  stale, 
will  bear  fruit  sooner  than  one  that  is  pruned  ;  for  by 
pruning,  the  parts  below  the  lopped  or  amputated 
branches  become  viviparious,  and  produce  new  leaf 
buds,  which  require  several  years  before  they  will  ac- 
quire sufficient  maturity  to  generate  flower  buds,  to 
produce  an  oviparous  progeny  ;  but  unpruned  trees 
grow  and  look  irregular  and  unsightly  ;  nor  is  their 
fruit  to  be  compared  to  that  of  trees  properly  pruned 
and  managed,  in  order  to  afford  them  a  more  equal 
advantage  of  the  sun  and  air,  by  means  whereof  they 
will  produce  fruit  better  in  size  and  quality." 

The  two  great  practical  errours  which  have  hith- 
erto prevailed,  and  by  which  fruit  trees  have  suffered 
irreparable  injury,  are,  1.  The  season  of  the  year  ; 
and  2.  The  awkward  and  unskilful  manner  in  which 
the  operation  has  been  performed.  Jn  general,  the 
months  of  February  and  March  have  been  considered 
as  the  preferable  season  for  pruning,  and  not  unfre- 
quently  the  executioner  is  sent  into  the  tree  with  his 
exterminating  axe,  where  he  commences  an  almost  in- 
discriminate slaughter,  leaving  long  projecting  stumps, 
and  disregarding  equally  the  form  and  beauty  of  the 
tree,  and  the  particular  branches  and  spurs  upoa 
which  the  future  crop  principally  depend.  In  March, 
the  sap  is  retained  in  the  roots,  and  the  bark  adheres 
closely  to  the  wood  ;  consequently,  the  wounds  occa- 
sioned by  the  amputation  of  branches  being  exposed 
to  the  cold,  penetrating  winds  and  frosts,  before  the 
circulation  of  the  sap,  become  dry,  rotten,  and  can- 
kered, and  often  crack  open  nearly  to  the  main  trunk. 
In  old  orchards,  particularly,  if  limbs  of  any  consider- 
able size  are  lopped  off,  several  inches  from  the  trunk, 
before  the  sap  is  in  active  motion,  the  fresh  bark 


OF   FRUIT   TREES*  67 

found  the  wood  becomes  dry,  large  cavities  are  form- 
ed, which  rapidly  extend  towards  the  trunk  and  heartr 
and  the  tree  is  soon  deprived  of  its  health  and  vigour, 
This  unskilful  procedure  has  so  long  heen  in  practice, 
that  it  need  excite  no  surprise,  that  a  large  proportion 
ot  our  old  orchards  exhibit  a  mortifying,  disgusting 
spectacle  of  dead  branches,  rotten  stumps  and  hollow 
trunks,  verging  to  total  ruin.  The  greatest  cause  of 
surprise  is  that  our  intelligent  farmers  should  suffer 
their  valuable  land,  year  after  year  to  be  encumbered 
with  suc;h  worthless  lumber,  fit  only  for  the  resort  of 
Termin  and  insects  ;  for  it  may  be  observed  that  the 
more  delicate  feathered  tribe  disdain  to  occupy  such 
detestable  ruins  for  the  purpose  of  rearing  their  brood. 
The  long  life  of  different  orchards,  soil  and  situ- 
ation being  equal,  will  depend,  it  is  said,  more  on  ju- 
dicious pruning  than  on  any  other  circumstance. 
Young  trees  differ  much  in  their  natural  form  and  ten- 
dency, and  the  mode  of  pruning  should  vary  accord- 
ingly. The  peculiarity  of  growth,  which  character- 
izes each  kind,  is  easily  discovered  when  from  four  to 
five  or  six  years  old  ;  and  this  is  the  most  favourable 
period  to  complete  what  was  begun  in  the  nursery, 
for  the  purpose  of  correcting  any  natural  defects  in 
their  fofm,  and  giving  the  proper  direction  in  their 
future  growth.  The  most  proper  season  for  pruning 
fruit  trees,  unquestionably  is  when  the  sap-juice  is  in 
active  motion  toward  the  extreme  branches.  In  our 
New  England  climate,  we  have  the  clearest  indica- 
tions that  the  sap  commences  its  circulation  about  the 
10th  of  April.  From  this  period  to  about  the  last  of 
May,  whether  the  buds  are  just  opening,  or  the  blos- 
soms fully  expanded,  the  pruning  should  be  accom- 
plished. It  would,  for  certain  reasons,  however,  seem 
advisable  not  to  delay  the  operation  after  the  middle 
of  May,  as  the  branches  are  then  so  charged  with  a 
full  flow  of  sap,  that  the  bark  would  be  apt  to  pee), 


68  CULTURE    AND   MANAGEMENT 

whereby  unseemly  wounds  might  be  left,  and  ranker 
induced  :  and  besides,  the  undergrowth,  whether 
grass  or  grain,  might  be  so  far  advanced  as  to  suffer 
injury  by  being  trampled  upon.  For  the  purpose  of 
performing  this  operation  in  a  proper  manner,  a  saw, 
chisel,  and  pruning  knife,  must  be  provided.  It  will 
next  be  requisite  to  have  at  hand  some  suitable  com- 
position to  apply  to  the  wounded  parts,  to  defend  a- 
gainst  wet,  cold  air,  or  the  scorching  sun.  It  is  im- 
material whether  we  employ  Forsyth's  composition, 
or  the  clay  as  prepared  for  grafting,  or  an  ointment 
composed  of  rosin,  beeswax,  and  turpentine.  Some 
prefer  a  composition  of  tar  with  a  little  beeswax,  sim- 
mered together,  to  which  some  red  ochre  is  added. 
This  composition,  or  the  above  mentioned  ointment, 
should  be  of  a  proper  consistence,  to  be  applied  to  the 
wound  with  a  knife  or  smooth  stick,  and  they  will  ad- 
here, and  last  two  years  without  requiring  to  be  re- 
newed. With  respect  to  the  proper  method  of  prun- 
ing, no  particular  unexceptionable  rules  can  be  pre- 
scribed 5  much  must  depend  on  experience  and  atten- 
tive observation.  It  is  among  the  most  important 
rules,  however,  not  to  amputate  a  large  limb,  close  to 
the  main  trunk  of  a  full  grown  tree,  nor  indeed  a 
branch,  which  is  too  large  at  the  place  of  excision  to 
heal  or  to  close  over  again,  as  you  may  give  the  tree 
its  death-wound,  by  opening  an  avenue  to  the  air  and 
water,  which  induce  rottenness,  and,  in  course  of 
time,  the  limb  or  trunk  becomes  hollow,  frequently 
to  the  roots.  In  pruning,  some  regard  must  be  had 
to  soil  and  climate.  If  the  situation  be  wet  and  cold, 
trees  should  be  pruned  more  open  for  the  benefit  of 
sun  and  air,  which  are  less  essential  in  a  dry  san- 
dy soil,  where  the  fruit  ripens  better.  Winter  fruit 
trees  should  have  their  branches  left  wider  asunder 
than  summer  frnit,  as  they  require  more  warmth  o/ 
the  sun  than  the  latter.  The  general  shape  of  old 


OF  FRUIT  TKEE3*  6£T 

trees  should  be  left  substantially  the  same,  that  the 
ascending  juices  may  continue,  as  much  as  possible, 
in  their  established  channels.  Care  must  be  taken 
not  too  cut  away  too  many  large  limbs  at  a  time,  lest 
too  large  a  portion  of  the  sap  should  remain  inactive, 
and  thus  occasion  mischief.  Always  prune  at  a  fork, 
and  remove  the  lower  branch,  that  the  wound  may  be 
on  the  lower  side  rather  than  the  upper  side.  All 
large  limbs  should  be  cut  first  at  some  distance  from 
the  place  where  they  are  to  be  pruned,  as  the  weight 
may  peel  the  bark,  and  leave  a  bad  wound  ;  and  in 
order  to  prevent  the  same  accident,  the  bark,  on  the 
under  side,  should  be  cut  through  before  the  limb  is 
amputated.  In  every  instance,  after  sawing  off  the 
branch,  let  the  bark  and  edges  of  the  stump  be  pared 
close  and  smooth  with  a  sharp  knife,  and  immediately 
apply  the  composition  so  as  to  cover  the  whole  surface 
of  the  wound.  This  is  more  especially  necessary 
when  the  operation  is  performed  in  a  cold  season,  be- 
fore the  sap  is  in  circulation.  By  this  procedure  the 
new  growth  or  healing  process  immediately  commen- 
ces, and  instead  of  an  unseemly  rotten  cavity,  as  in 
the  old  method,  the  wound  will,  during  the  season,  if 
not  large,  be  completely  healed  over,  and  the  tree  re- 
main sound  and  flourishing.  It  is  to  be  observed,  that 
the  fruit  of  the  apple  tree  is  produced  on  short,  thick, 
side,  or  terminal  shoots  or  spurs,  from  one  to  two  or 
three  inches  long.  These  spurs  naturally  proceed 
from  branches  two,  three,  or  "four  years  old,  arid  as 
these  branches  increase  in  length,  the  fruit  spurs  in- 
crease in  number,  and  they  continue  to  be  fruitful  for 
several  years.  Mr.  Forsyth  always  leaves  the  branch- 
es of  three  different  years  on  the  tree,  and  thus  keeps 
them  in  a  constant  bearing  state  ;*  whereas,  if  left  to 
nature,  they  would  only  produce  a  crop  of  fruit  once 
in  two  or  three  years.  All  old  ragged  spurs,  ami  use- 
less snags  and  twigs,  should  be  taken  off  close  to  the 
7 


70  CULTURE   AND   MANAGEMENT 

trunk  ;  no  dead  limbs  should  be  suffered  to  remain,  nor 
even  thrifty  branches  tha,t  have  an  irregular  tenden- 
cy, running  inwards,  and  rubbing  against  each  other. 
Such  branches  as  intersect  or  cross  each  other,  and 
thus  occasion  confusion  in  the  crown  of  the  tree, 
ought  to  be  removed,  and  all  others  cleared  of  suck- 
ers to  their  very  extremities;  and  indeed  it  will  be 
necessary  to  prune  out  a  good  proportion  of  the  top 
branches,  in  order  to  spread  open  the  crown  of  the 
tree,  to  admit  a  free  circulation  of  air  and  the  rays  of 
the  sun,  which  are  as  essentially  necessary  to  mature 
and  ripen  the  fruit.  Those  superfluous  lateral  branch- 
es which  grow  irregularly,  and  all  dead  wood,  should 
be  annually  extirpated,  to  give  the  proper  bearing 
branches  sufficient  room  without  injuring  the  beauty 
of  the  tree,  leaving  the  fruit  branches  as  nearly  equi- 
distant as  possible.  Such  branches  as  have  received 
any  material  injury  ought  to  be  removed.  If  the 
tree  in  its  first  or  second  sap  tend  to  shoot  abundance 
of  wood,  the  young  shoots  should  be  pinched  off  while 
tender,  but  never  cut  while  the  sap  is  flowing,  because 
the  tree,  by  cutting  at  that  time,  is  apt  to  run  into 
wood,  and  the  blossom  buds  liable  to  be  injured  by  be- 
ing deprived  of  sap.  Never  suffer  a  sucker  to  remain 
near  the  root,  from  one  year  to  another,  nor  by  any 
means  upon  the  body  or  trunk,  which  is  not  intended 
to  be  permanent.  Those  vigorous  young  shoots, 
•which  often  spring  from  old  arms,  near  the  trunk,  and 
incline  to  grow  up  into  the  head,  must  be  annually 
extirpated,  lest  they  fill  the  tree  with  too  much  wood. 
A  sufficient  portion  of  fertile  wood  should  be  left  in 
every  part,  but  leave  no  useless  branches,  to  exhaust 
the  nutritive  powers,  and  thereby  accelerate  the  de- 
cay of  the  tree.  Mr.  Marshall,  in  his  Rural  Econo- 
my, observes,  that  "a  redundancy  of  wood  is  the  cause 
of  numerous  evils.  The  roots,  or  rather  the  pastur- 
age which  supports  them,  is  exhausted  unprofitably  5 


OF   FRUIT   TREES.  71 

the  bearing  wood  robbed  of  part  of  its  sustenance,  and 
the  natural  life  of  the  tree  unnecessarily  shortened  ; 
while  the  superfluous  wood,  which  is  the  cause  ofthis 
mischief,  places  the  tree  in  perpetual  danger,  by  giv- 
ing the  winds  additional  power  over  it,  and  is  injuri- 
ous to  the  bearing  wood,  by  retaining  the  damps,  and 
preventing  a  due  circulation  of  air.  The  underhang- 
ing  boughs  weigh  down  especially  when  loaded  with 
leaves,  the  fruit  bearing  branches  they  are  preying  up* 
on,  giving  them  a  drooping  habit,  or  at  least  prevent- 
ing their  taking,  as  they  ought  and  otherwise  would, 
an  ascending  direction  ;  while  those  which  grow 
within  the  head  are  equally  injurious  in  crossing  and 
chafing  the  profitable  branches.  The  outer  surface 
only  is  able  to  mature  fruit  properly.  Every  inward 
and  every  underling  branch  ought  therefore  to  be  re- 
moved. It  is  no  uncommon  sight  to  see  two  or  three 
tiers  of  boughs  pressing  down  hard,  one  upon  anoth- 
er, with  their  twigs  so  intimately  interwoven  that, 
even  when  their  leaves  are  off,  a  small  bird  can  scarce- 
ly creep  in  among  them.  Trees  thus  neglected  ac- 
quire, through  a  want  of  ventilation  and  exercise,  a 
runty,  stinted  habit,  and  the  fruit  they  bear  becomes 
of  a  crude,  inferiour  quality.  By  some,  we  are  ad- 
vised never  to  suffer  apple  trees  to  begin  to  head  short 
of  six  or  eight  feet,  for  the  convenience  of  passing  un- 
der them  in  ploughing,  and  to  admit  the  warming  and 
fertilizing  influence  of  the  sun  and  air  to  the  under- 
growth. But  the  horizontal  and  drooping  branches 
are  always  the  most  productive  of  fruit,  and  this  is 
less  liable  to  be  shaken  off  by  the  wind,  and  is  more 
conveniently  gathered  by  hand.  Those  who  cultivate 
an  orchard  for  the  benefit  of  the  fruit,  must  make  the 
undergrowth  a  secondary  consideration. 


72  CULTURE  AND  MANAGEMENT 


HEADING  DOWN  OLD  DECAYED  APPLE  TREES. 

According  to  Mr.  Forsyth,   when  the  tops  of  the 
branches  of  apple  trees  begin  to  die  from  old   age  or 
other  cause,  they  ought  immediately  to  be  regenerat- 
ed by  giving  them  a  new  top.      This  is  done  by  cut- 
ting off  a  few  feet  of  their  extremities  over  the  whole 
tree,  so  as  to  leave  it  in  a  proper  form.     If  the  trunk 
is  yet  tolerably   sound,  the  new  branches  will  grow 
thriftily,   and  bear   luxuriantly  ;  and  if  you  wish  to 
vary  your  fruit,  the  sprouts,  after  one  year's  growth, 
and  most  frequently  the  same  year,  will  be  fit  for  in- 
oculating, which  succeeds  equally  well  in  the  old  as  in 
the  young  trees,      In  heading  down  old  decayed  ap- 
ple trees  for  the  sake  of  symmetry,  it  will  be  necessa- 
ry to  cut  at  the  forked  branches  as  near  as  can  be  to 
the  upper  side  of  the  fork,  cutting  them  in  a  sloping 
manner  to  carry   off  the   wet,  and  at   the  same  time 
rounding  the  edges  ;  and  if  any  of  the  branches  should 
have   the  canker,  all  ^the  infected  parts    must  be  cut 
out.     The  composition  must  be  immediately  applied, 
to  prevent  the    bun  and  air  from  injuring  the  naked 
inner  bark.      This  operation  should  be  performed  in 
April  or  May,  and,  in  the  course  of  the  summer,  long 
thrifty  roots  should  be  thrown  out;  these  should  not 
be  shortened  the  first  year,  but  in  the  following  spring 
they  may  be  cut  to  six  or  eight  inches  long,  according 
to  their  strength.      In  the  next  spring,  after  the  first 
branches  are  headed,  the  remaining  old  branches  may 
be   cut  out,  and  these  will   soon  fill  the  head  of  the 
tree  with  fine  bearing  wood.     In  three  years,  if  prop- 
erly managed,  trees  so  headed  will  produce  more  and 
finer  fruit  than  a  maiden  tree  that  has  been  planted 
upwards  of  twenty  years.     The  method  above  detail- 
ed should   be  adopted   with   some  caution,  for  it  has 
been  found,  that  trees   will  not  survive  the  loss  of  all 
their  branches,  if  lopped  off  in  one  season  ;  it  is  pref- 


OF   FRUIT   TREES.  73 

erable  therefore,  to  cut  and  graft  them  partially  every 
season  until  the  whole  is  accomplished.  It  may  also 
be  remarked  that  Mr.  Forsyth's  mode  of  heading 
down  old  decayed  trees,  applies  chiefly  to  those  trees 
whose  branches  are  all  nailed  to  walls;  it  will  be  found 
difficult  if  not  impracticable,  to  adopt  his  mode  with 
large  apple  and  pear  standard  trees.  This  must  be 
left  to  the  judgment  and  discretion  of  the  cultivator; 

DIRECTIONS 

For  making1  a  composition  for  curing  diseases,  defects,  and  in- 
juries in  all  kinds  of  fruit  and  forest  trees,  and  the  method  of 
preparing-  the  trees,  and  laying-  on  the  composition,  by  Wil- 
liam Forsyth. 

Take  one  bushel  of  fresh  cow-dung,  half  a  bushel 
of  lime  rubbish  of  old  buildings,  (that  from  the  ceilings 
of  rooms  is  preferable)  half  a  bushel  of  wood-ashes, 
and  a  sixteenth  part  of  a  bushel  of  pit  or  river  sand  : 
the  three  last  articles  are  to  be  sifted  fine  before  they 
are  mixed  :  then  work  them  well  together  with  a 
spade,  and  afterwards  with  a  wooden  beater,  until  the 
stuff  is  very  smooth,  like  fine  plaster  used  for  the  ceil- 
ing of  rooms.  The  composition  being  thus  made, 
care  must  be  taken  to  prepare  the  tree  properly  for 
its  application,  by  cutting  away  all  the  dead,  decayed, 
and  injured  parts,  till  you  come  to  the  fresh  sound 
wood,  leaving  the  surface  of  the  wood  very  smooth, 
and  rounding  off  the  edges  of  the  bark,  with  a  draw- 
knife,  or  other  instrument,  perfectly  smooth,  which 
must  be  particularly  attended  to  :  then  lay  on  the 
plaster  about  one  eighth  of  an  inch  thick  all  over  the 
part  where  the  wood  or  bark  has  been  so  cut  away, 
finishing  off  the  edges  as  thin  as  possible  :  then  take 
a  quantity  of  dry  powder  of  wood-ashes,  mixed  with  a 
sixth  part  of  the  same  quantity  of  the  ashes  of  burnt 
bones  :  put  it  into  a  tin  box,  with  holes  in  the  top,  and 


74  CULTURE    AND   MANAGEMENT 

shake  the  powder  on  the  surface  of  the  plaster  till  the 
whole  is  covered  over  with  it,  letting  it  remain  for 
half  an  hour  to  absorb  the  moisture  ;  then  apply  more 
powder,  rubbing  it  on  gently  with  the  hand,  and  re- 
peating the  application  of  the  powder  *ill  the  whole 
plaster  becomes  a  dry  and  smooth  surface.  Where 
lime  rubbish  of  old  buildings  cannot  be  easily  got, 
take  pounded  chalk,  or  common  lime,  after  having 
been  slacked  a  month  at  least. 

As  the  best  way  of  using  the  composition  is  found 
by  experience  to  be  in  a  liquid  form,  it  must  therefore 
be  reduced  to  the  consistence  of  pretty  thick  paint, 
by  mixing  it  up  with  a  sufficient  quantity  of  urine 
and  soap  suds,  and  laid  on  with  a  painter's  brush. 
The  powder  of  wood  ashes  and  burnt  bones  is  to  be 
applied  as  before  directed,  patting  it  down  with  the 
hand. 

When  trees  are  become  hollow,  you  must  scoop  out 
all  the  rotten,  loose,  and  dead  parts  of  the  trunk  till 
you  come  to  the  solid  wood,  leaving  the  surface 
smooth  ;  then  cover  the  hollow,  and  every  part  where 
the  canker  has  been  cut  out,  or  branches  lopped  off, 
with  the  composition,  and  as  the  edges  grow,  take 
care  not  to  let  the  new  wood  come  in  contact  with 
the  dead,  part  of  which  may  be  sometimes  necessary 
to  leave ;  but  cut  out  the  old  dead  wood  as  the  new 
advances,  keeping  a  hollow  between  them,  to  allow 
the  new  wood  room  to  extend  itself,  and  thereby  fill 
up  the  cavity,  which  it  will  do  in  time  so  as  to  make, 
as  it  were,  a  new  tree.  If  the  cavity  be  large,  you 
may  cut  away  as  much  at  one  operation  as  will  be  suf- 
ficient for  three  years.  But  in  this  you  are  to  be 
guided  by  the  size  of  the  wood  and  other  circumstan- 
ces. W'hen  the  new  wood,  advancing  from  both  sides 
of  the  wound,  has  almost  met,  cut  off  the  bark  from 
both  the  edges,  that  the  solid  wood  may  join,  which, 
if  properly  managed,  it  will  do,  leaving  only  a  slight 


OF   FRUIT    TREES.  75 

seam  in  the  bark.  If  the  tree  be  very  much  decayed, 
do  not  cut  away  all  the  dead  wood  at  once,  which 
would  weaken  the  tree  too  much  and  endanger  its  be- 
ing blown  down  by  the  wind.  It  will,  therefore,  be 
necessary  to  leave  part  of  the  dead  wood  at  first  to 
strengthen  the  tree,  and  to  cut  it  out  by  degrees  as 
the  new  wood  is  formed.  If  there  be  any  canker  or 
gum  oozing,  the  infected  parts  rnuet  be  pared  off  or 
cut  with  a  proper  instrument.  When  the  stem  is 
very  much  decayed  and  hollow,  it  will  be  necessary 
to  open  the  ground  and  examine  the  roots  ;  then  pro- 
ceed as  directed  for  hollow  peach  trees. 

By  using  the  composition  in  a  liquid  state,  more 
than  three  fourths  of  the  time  and  labour  is  saved  ; 
and  I  find  it  is  not  so  liable  to  be  thrown  off  as  the  lips 
grow,  as  when  laid  on  in  the  consistence  of  plaster  : 
it  adheres  firmly  to  the  naked  part  of  the  wound,  and 
yet  easily  gives  way  as  the  new  wood  and  bark  ad- 
vance. 

In  his  introduction  to  the  American  edition  of  For- 
syth,  Mr.  W.  Cobbett  says,  "During  the  last  summer, 
(1801,)  I  went  with  a  party  of  friends  to  be  an  eye- 
witness of  the  effects  (of  which  1  had  heard  such  won- 
ders related)  of  thi-  gentleman's  mode  of  cultivating 
and  curing  trees  ;  and  though  my  mind  had  received 
a  strong  prepossession  in  its  favour,  what  I  saw  very 
far  surpassed  my  expectations.  Mr.  Forsyth,  whose 
book  was  not  then  published,  did  us  the  favour  to  show 
us  the  manuscript  of  it,  and  also  the  drawings  for  the 
plates,  which  are  now  to  be  found  at  the  end  of  the 
work.  After  having  read  those  parts  of  the  manu- 
script which  more  immediately  referred  to  the  draw- 
ings, we  went  into  the  gardens,  and  there  saw  every 
tree  which  the  drawings  were  intended  to  represent, 
and  of  which  we  found  them  to  be  a  most  exact  rep- 
resentation. We  examined  these  trees  from  the  ground 
to  the  topmost  branches  ;  we  counted  the  joints  in  the 


76  CULTURE   AND   MANAGEMENT 

wood  ;  ascertained  the  time  and  extent  of  its  growth  ; 
and,  in  short,  verified  every  fact  that  the  book  relat- 
ed.    To  raise  fine,  flourishing  wood  from  an  old,  can- 
kered, gummy,  decayed  stem  ;  to  raise  as  much  wood 
on  that  stem  in  three  years  as  could  have  been  raised 
on  the  finest  young  trees  in  twelve  years ;  to  take  the 
rotten  wood  from  the  trunk  ;  to  replace  it  with  sound 
wood,  actually   to  fill  up  the    hollow,  and  of  a  mere 
shell  to  make  a  full,  round,   and   solid  trunk  ;  all  this 
seems  incredible,  but  of  all  this  we  saw    indubitable 
proof."      In  the  work  just  referred  to,   we  have   the 
valuable   observations  of  Peter  W.  Yates,  esquire,  of 
Albany,  respecting  Forsyte's  treatise,  as  follow  :  "Mr. 
Forsyte's  treatise,  is  well  calculated  to  rouse  the  care 
and  attention  of  gentlemen  on  this  side  the  Atlantick, 
1o  the  cultivation  and  management  of  fruit  trees.  The 
perusal   of  his   pamphlet,   London  edition,  1791,  af- 
forded him  both   satisfaction  and  astonishment.     To 
renovate  diseased  trees  fast  hastening  to  decay,  and 
to  increase  the  quantity  and  meliorate  the  quality  of 
the  fruit,  in  the  way  prescribed   by  him,  seemed  al- 
most incredible.1'      But  Mr.  Y.  was  induced  to  make 
the  experiment.      Accordingly  in   May,    1796,  he  a- 
dopted  the  mode  of  process  prescribed  by  Forsjth,  on 
a  young  bearing  (bonecretien)  pear  tree,  the  bark  of 
which,  as  well  as  the  alburnum  or  sapwood,  and  the 
heart  wood,  were  dead  from  the  ground  upwards  about 
five  feet.     He  cut  away  all    the  dead  part,   leaving 
nothing  but  the  bark  on  the  opposite  side,  and  applied 
the  composition.     The  effects  were  soon  visible  :  the 
external  part  of  the  wound,  which  composed  about  one 
third  part  of  the  trunk,  was  in  a  few  days  surrounded 
by  a  callus  or   lip,  which  continued  to   increase  until 
the  sap-flow  was  obstructed  arid  stagnated  by  the  next 
autumnal  frost ;  but  by  the  subsequent  annual  flow  of 
the  juices,  the  callus  increased  so  as  to  fill  the  wound- 
ed part  with   new   wood.      The  old  and  new  wood 


OF   FRUIT    TREES.  77 

united,  and  is  covered  with  new  bark.  In  many  oth- 
er instances,  he  made  similar  experiments  on  various 
kinds  of  fruit  trees  with  satisfactory  success.  He  is, 
therefore,  of  opinion,  that  Forsyth's  remedy  affords  a 
radical  cure  for  diseases,  defects,  aud  injuries  in  all 
kinds  of  fruit  trees,  and  that  in  pruning,  especially 
where  large  amputations  are  made,  the  composition 
ought  always  to  he  appplied,  as  it  prevents  the  exud- 
ing of  the  vegetable  juices  through  the  wounded  parts, 
aids  and  precipitates  the  healing  of  the  wounds,  pro- 
motes the  vigour  and  health  of  the  trees,  and  adds  to 
the  size  and  flavour  of  the  fruit. 

The  composition  of  Mr.  Forsyth  does  not,  at  this 
day,  sustain  such  high  reputation  as  formerly.  It  is 
not  supposed  to  possess  great  efficacy  as  a  medicament 
when  applied  to  diseased  trees  ;  and  for  the  purpose 
of  defence  against  wet  and  heat,  it  is  not  perhaps  pref- 
erable to  an  ointment  composed  of  rosin,  beeswax,  and 
turpentine.  It  is  probable,  that  a  composition  consist- 
ins:  of  clay,  tempered  with  horse  dung  and  urine, 
would  be  found  of  equal  utility.  We  are  not  unac- 
quainted with  instances  of  surgeons  acquiring  great 
celebrity  by  the  application  of  certain  medicaments  to 
old  ulcers,  when  in  verity  the  cure  was  effected  by 
the  efforts  of  nature.  But  as  a  remedy  against  in- 
sects, a  strong  decoction  of  tobacco,  with  the  addition 
of  a  little  quick  lime,  is,  if  I  mistake  not,  of  superiour 
effiracy  to  all  other  applications.  It  is  therefore 
strongly  recommended,  that  after  scraping  off  the 
rouirh  scales  of  bark,  this  wash  be  faithfully  applied  to 
ihe  trunks  of  trees,  from  their  roots  to  the  branches, 
every  fall  and  spring,  by  which,  much  may  be  done  to- 
wards the  annihilation  of  the  tribe  of  destructive  in- 
sects. A  weak  solution  of  potash  would  have  a  pow- 
erful effect  as  a  remedy  against  insects,  but  both  this 
and  quick  lime,  on  account  of  their  caustic  quality, 
should  be  employed  with  much  caution  ;  as  a  too  free 


78  CULTURE   AND    MANAGEMENT 

application  may  produce  injurious   effects  upon  fruit 
trees. 

MEANS    OF    PRESERVING    THE    HEALTH    AND    VIGOUR    OF 
FRUIT    TREES. 

To  promote  the   health  and   vigour  of  fruit  trees, 
Mr.  Forsyth  recommends  the  following  method,  and 
it  has  been  practised  in  our  country  with  the  most  de- 
cided   advantage.      Take  any  quantity  of  urine   and 
soap  suds,  and  add  fresh  cow  dung,  and  a  little  slacked 
lime,  sufficient  to  bring  it  to  the  consistence  of  very 
thick  white-wash  or  paint.     After  having  removed  all 
cankery  parts,  and  scraped  off  the  rough  bark  or  moss 
from  the  trees,  this  mixture  is  to  be  applied  to  the 
stems  and  branches  with  a  brush,  in  the  same  manner 
as  the  ceiling  or  walls  of  a  room  are    white-washed. 
This,  if  done  in  March  or  April  annually,  will  effectu- 
ally destroy   the  eggs    of  insects,  and    prevent  moss 
from  growing  on  the  trunk  and  branches  ;  it  will  also 
contribute  to  the  nourishment  of  the  tree,  and  render 
the  bark  healthy,  so  that  in  the  course  of  the  first  or 
second  summer,  a  fine  new  bark  of  a  fresh  and  green 
appeal ance,  takes  the  place  of  the  old   one.     If  this 
application  be  repeated  in  autumn,  after  the  fall  of  the 
leaves,  it  will  have  a  salutary  tendency  in  destroying 
the  eggs  of  numerous  insects  that  hatch  in  autumn  and 
winter.     For  the  same  purpose  of  Forsyth's  mixture, 
white-washing  with  lime  has  been  practised,  and  found 
very  beneficial  in  producing  similar  good  effects.  The 
application  of  strong,  undiluted  soft  soap  is  employed 
by  Mr.  Ogden,  of  Flushing,  Long-Island.     The  soap 
applied  by  means  of  a    brush,   destroys  the  moss  and 
softens  the  bark,  and,  when  washed  offby  rain,  acts  as 
a  manure  to  the  roots.     When  Mr.  O.  began  this  pro- 
cess, his  trees  were  covered  with  moss  and  old  scaly 
bark,  and  bore  bad  crops  ;  but  in  two  years  all  the  old 


OF   FRUIT   TREES. 


bark  dropped  off,  and  the  trunks  became  as  smooth  as 
a  young  poplar.  The  soaping  may  be  done  at  any 
season,  and  repeated,  if  necessary. 

A  correspondent  of  the  Caledonian  horticultural  so- 
ciety, (Scotland,)  recommends  clay  paint  for  the  de- 
struction of  insects,  and  the  mildew  on  fruit  trees. 
The  instructions  are,  that  you  take  a  quantity  of  the 
most  tenacious  brown  clay  that  can  be  obtained  ;  dif- 
fuse among  it  as  much  soft  water  as  will  bring  it  to  the 
consistence  of  soft  cream  or  paint;  pass  it  through  a 
fine  seive,  so  that  it  may  be  made  perfectly  smooth 
and  unctuous,  and  freed  from  any  gritty  particles. 
With  a  painter's  brush  dipped  in  the  clay  paint,  ga 
carefully  over  the  whole  tree,  not  excepting  the  young 
shoots.  This  layer,  when  it  becomes  dry,  forms  a 
hard  crust,  which,  enveloping  the  insects  closely, 
completely  destroys  them  without  doing  the  smallest 
injury  either  to  the  bark  or  buds. 

Whatever  promotes  a  free  circulation  of  the  sap,  as 
cleaning  the  bark  from  scales,  and  scraping  it  to  make 
it  tender  and  yielding  ;  and  whatever  helps  to  perfect 
the  maturation  of  the  sap  in  the  leaves  of  the  tree,  by 
giving  them  a  full  exposure  to  the  sun  and  air,  as  by 
cutting  out  the  central  branches  when  the  head  is  too 
bushy,  and  giving  it  an  expanded  form,  promotes  the 
growth,  general  health,  and  productiveness  of  the  tree* 
In  case  the  trees  are  observed  to  be  hide-bound,  as 
it  is  termed,  when  the  bark  cracks  by  reason  of  the 
stem  growing  faster  than  the  bark,  it  will  be  necessa- 
ry to  pass  the  point  of  a  knife  perpendicularly  through 
the  outter  bark  only,  from  the  ground  as  high  as  the 
branches,  taking  care  not  to  injure  the  inner  bark. 
It  not  unfrequently  happens,  that  from  the  intense 
rays  of  the  sun  of  summer,  striking  nearly  at  right  an- 
gles, the  sap  on  the  south  side  of  the  trees  becomes  so 
coagulated  as  to  occasion  the  death  of  the  bark  ;  can- 
ker ensues,  and  finally,  the  tree  itself  is  entirely  de- 


80  CULTURE   AND   MANAGEMENT 

stroyed.  As  a  remedy  for  this  serious  evil,  a  coat  of 
the  above  mentioned  clay  paint,  or  Forsyth's  compo- 
sition, it  is  presumed  will  prove  effectual.  Tanners7 
bark  put  round  the  roots  of  apple  and  other  fruit  trees 
has  been  found  to  be  of  great  utility.  It  keeps  the 
ground  loose,  prevents  the  growth  of  suckers  and 
grass,  and  guards  against  worms  and  insects. 

DISEASES    AND   OTHER    INCIDENTS    WHICH   RENDER   FRUIT 
TREES    UNPRODUCTIVE. 

All  the  maxims  relative  to  fruit  trees,  it  is  said, 
centre  in  the  word  health.  The  great  object  of  the 
fruit  farmer,  says  Marshall,  is  to  produce  a  crop  every 
year  ;  and  nothing  is  more  likely  to  obtain  it,  than 
keeping  the  trees  in  perfect  health,  and  endeavouring 
to  prevent  their  bearing  beyond  their  strength,  in  a 
general  fruit  year.  The  enemies  of  fruit  trees,  says 
the  author,  are  a  redundancy  of  wood,  moss,  spring 
frosts,  blights,  insects,  an  excess  of  fruit,  old  age.  To 
these  should  be  added  canker.  Some  of  them  are  be- 
yond human  reach,  but  most  of  them  are  within  the 
control  of  art.  The  term  blight  is  of  vague  significa- 
tion. Black  blighting  winds  are  talked  of  every 
where,  but  no  definite  idea  is  any  where  affixed  to 
the  expression.  That  corn  and  fruit  become  unpro- 
ductive without  any  visible  cause,  and  that  fruit  trees 
are  liable  to  be  infected  with  insects,  are  certainly 
facts.  But  whether  inserts  be  the  cause  or  the  effect 
of  blights,  does  not  appear  to  be  yet  settled.  With 
respect  to  blights,  all  the  assistance  which  art  can  ren- 
der, is  to  keep  the  trees  in  a  state  of  healthful  ness, 
and  prevent,  as  much  as  possible,  an  excess  of  fruit, 
As  old  age  cannot  be  prevented,  we  have  only  to  con- 
sider how  the  productiveness  of  trees  may  be  pro- 
tracted. I  have  seen,  says  he,  healthy  bearing  apple 
trees  which  now  wear  their  second  fop.  The  first 


OF   J'RUIT   TREES.  81 

tops  being  worn  out,  were  cut  off,  and  the  stumps  saw- 
grafted.  Sometimes  we  see  trees  so  far  gone  in  de- 
cay, that  their  productiveness  no  longer  repays  their 
incurnbrance  of  the  soil.  How  injudicious,  in  such 
case,  is  the  conduct  of  the  proprietor,  who  permits 
such  trees  to  remain  year  after  year,  imbibing  and 
wasting  the  substance  of  his  soil !  Moss  is  chiefly, 
perhaps,  owing  to  the  nature  of  the  soil,  and  cannot 
be  altogether  prevented  ;  but  it  may  in  most  cases,  be 
checked,  and  its  evil  effects  in  a  great  measure  avoid- 
ed. "I  have  seen  several  orchards,"  observes  our  au- 
thor, "in  which  the  trees  were  almost  entirely  subdued 
by  this  vegetable  vermin.  Some  of  the  trees  with, 
perhaps,  only  one  bough  left  alive,  aud  others  entire- 
ly killed,  and  yet  suffered  to  remain,  an  incumbrance 
to  the  ground,  and  a  disgrace  to  the  country."  It 
would  appear,  by  the  above  observations  of  Mr.  M. 
that  the  same  culpable  neglect  in  the  management  of 
fruit  trees  prevails  in  England  as  in  our  own  country. 
Blight,  says  another  writer,  means,  the  effects  of 
cold  winds,  or  hoar-frosts  on  the  foliage  and  blossoms 
of  trees.  Easterly  winds,  accompanied  with  fogs,  oft- 
en produce  blights ;  the  buds  are  nipped,  and  the  ten- 
der vessels  burst,  innumerable  insects  soon  appear, 
and  the  branches  become  withered.  "^y  accident," 
says  Dr.  Mease,  "Mr.  Cooper,  of  New  Jersey,  discov- 
ered some  years  since,  that  a  tree  upon  which  a  num- 
ber of  iron  hoops  and  other  articles  of  iron  had  been, 
hung,  remained  free  from  blight,  while  all  the  rest 
suffered  severely.  Since  that  year  he  has  constantly 
encircled  two  or  three  branches  of  every  tree  with  an 
iron  hoop,  and  with  uniform  success.  As  a  proof,  he 
pointed  out  one  tree  with  a  withered  limb  near  the 
top,  and  observed  that  he  had  neglected  to  defend  it 
last  year.  Philosophers  may  speculate  as  to  the  the- 
ory of  the  operation  of  the  iron,  and  cause  of  the 
blast,  but  practical  men  will  be  contented  with  a  koowl- 
8 


82  CULTURE  AND  MANAGEMENT 

edge  of  the  important  fact,  which  comes  from  a  man 
of  judgment  and  of  an  observing  disposition,  who  has 
again  and  again  satisfied  himself  that  no  deception  or 
accidental  circumstance  occurred,  by  reference  to 
which  the  preservation  of  his  hooped  trees  could  be 
accounted  for." 


CANKER. 

Apple  trees  are  very  liable  to  be  affected  with  the 
canker.  This  disease  occasions  the  bark  to  grow 
rough  and  scabby,  and  turns  the  wood  affected  to  a 
rusty  brown  colour;  and  if  no  remedy  be  applied, 
will  in  time  kill  the  tree.  It  is  by  some  described  as 
a  sort  of  gangrene,  which  usually  begins  at  the  ex- 
tremities of  the  branches,  and  proceeds  towards  the 
trunk,  killing  the  tree  in  two  or  three  years.  Peter 
Yates,  esquire,  of  Albany,  observes,  that  his  fruit  trees 
became  affected  with  the  canker,  generally  appearing 
on  the  southwest  side  of  the  body  or  trunk  of  the  tree. 
The  bark  of  the  infected  part  at  first  appeared  dark, 
and  at  length  rough,  wrinkled,  cracked,  and  dead. 
The  infection  annually  increased ;  it  communicated 
to  the  alburnum  or  sap  wood ;  the  circulation  of  the 
sap-juice  was  obstructed  ;  it  gradually  diminished  -r 
it  stagnated ;  and  the  tree  perished.  The  general 
opinion  respecting  the  cause  of  this  disease  is,  that  it 
proceeds  chiefly  from  the  nature  of  the  soil.  Mr* 
Forsyth,  however,  proves  from  experience  that  it 
eriginates  from  the  following  circumstances,  namely: 
injudicious  pruning  ;  leaving  the  foot  stalks  of  fruit 
on  trees  after  it  has  been  gathered  ;  bruises,  arising 
from  the  use  of  ladders  in  collecting  fruit ;  and  dead 
shoots,  left  on  trees  during  the  summer.  But,  says 
Mr.  Yales,  "  it  seems  extraordinary,  that  the  fruit 
Srees  in  this  climate  are  almost  invariably  affected  on 


OF    FRUIT   TREES.  33 

the  southwest  side  of  the  trunk  or  body  of  the  trees. 
There  it  generally  commences,  and  continues  to  in- 
crease annually,  until  the  infection  is  communicated 
to  the  limbs.  If  I  might  be  permitted  to  hazard  an 
opinion,  1  would  account  for  it  as  follows  :  That  it  is 
caused  by  the  hot  rays  of  the  meridian  sun,  which  in 
that  direction  is  most  powerful,  and  strikes  the  tree 
nearly  at  right  angles.  The  south  side  of  trees  grows 
faster,  for  there  the  vegetation  is  more  rapid  than  the 
north:  this  may  be  seen  by  the  concentrick  rings  of 
a  tree  when  cut  or  sawed  into  logs.  Fruit  trees  gen- 
erally incline  to  the  northeast,  which  exposes  their 
trunk  to  the  influence  of  that  luminary  in  the  spring, 
when  the  sap-juice  is  subject  to  alternate  freezing  and 
thawing.  The  motion  of  the  sap  (which  ascends  in 
the  vernal  months  in  all  deciduous  trees)  is  accelerat- 
ed by  the  hot  rays  of  the  sun  at  southwest.  It  is  re- 
tarded and  stagnated  in  the  cool  of  the  nights,  where- 
by the  irritability  of  the  vegetable  vessels  is  decreas- 
ed for  want  of  a  sufficient  stimulus  of  heat;  and  by 
this  alternate  thawing  and  freezing  of  the  sap-juice, 
and  particularly  on  the  southwest  side  of  the  tree, 
where  the  sun's  rays  are  most  powerful,  the  vegetation 
is  at  last  destroyed,  and  mortification  ensues."  It 
frequently  happens,  that  scions  for  grafting  are  taken 
from  infected  trees ;  and  the  young  trees  produced  in 
this  way  are,  as  might  be  expected,  peculiarly  obnox- 
ious to  the  disease.  From  whatever  cause  the  canker 
may  arise,  Mr.  Forsyth  directs  all  the  diseased  parts 
to  be  cut  out  with  a  sharp  instrument  ;  and  if  the 
inner  white  bark  be  affected,  this  also  must  be  cut 
away,  until  no  appearance  of  infection  remains.  The 
composition  must  then  be  applied.  This  method  Mr. 
Yates  has  found  by  experience  to  prove  effectual, 
(See  directions  for  making  and  laying  on  the  compo- 
sition, page  73.)  Mr.  Cooper,  of  New  Jersey,  has 
found  the  best  remedy  for  canker  to  be  a  composition 


84  CULTURE   AND   MANAGEMENT 

of  rosin,  tallow,  and  beeswax,  of  a  proper  consistence 
to  stick,  after  taking  off  all  the  dead  parts. 

MOSS,  AND  SCALY  BARK,   AND  DECORTICAT1ON. 


vFruit  trees,  in  all  soils,  and  in  all  situations,  are  li- 
able to  have  their  trunks  covered  with  moss,  and 
their  bark  rough  and  scaly.  Besides  the  unseemly 
appearance,  fruit  trees  suffer  much  injury  by  these 
causes,  if  suffered  to  continue  without  a  remedy. 
The  moss  is  easily  removed  by  scraping  with  the 
back  of  a  knife,  and  rubbing  with  a  cloth,  after  a  rain, 
or  in  damp  weather;  and  the  sraly  bark  may  wilh 
equal  facility  be  scraped  off  with  a  hoe  or  knife. 
This  operation  should  be  performed  every  spring, 
and  immediately  after,  the  trunks  and  larger  branches 
should  receive  a  proper  coat  of  some  of  the  composi- 
tions already  mentioned.  Either  the  washing  with 
the  liquids,  or  the  application  of  undiluted  soap,  (see 
page  79)  will  effectually  remove  any  remains  of  moss, 
and,  if  occasionally  repeated,  the  health  and  vigour 
of  the  trees  will  be  restored,  and  in  two  years  the 
bark  will  appear  fresh  and  smooth.  In  some  diseased 
condition  of  the  bark  of  apple  trees,  the  experiment 
of  disbarking  the  whole  trunk  from  the  ground  to  the 
branches,  has  been  successfully  practised.  Dr.  S.  L. 
Mitchell,  of  New  York,  in  the  summer  of  1799,  de- 
prived the  whole  body  of  one  of  his  apple  trees  of  the 
bark,  without  injury  to  its  leaves  or  fruit ;  and  in 
two  months  an  entire  new  coat  of  bark  was  found 
surrounding  the  wood  on  every  side.  Dr.  M.  howev- 
er, observes,  that  though  he  has  several  times  been 
witness  of  the  harmlessness  of  the  practice,  it  looked 
to  him  still  like  a  very  violent  and  hazardous  remedy. 
This  sort  of  decortication  is  by  no  means  a  novelty. 
Many  ancient  writers  have  observed,  that  in  cases 
where  the  outer  bark  has  become  rough  and  full  of 


OF  FRUIT   TREES.  8i* 

chinks,  so  that  small  insects  deposit  their  eggs  and 
produce  their  larvae  below  this  bark,  it  is  a  good 
practice  entirely  to  remove  it.  Of  late  years,  Mr. 
Knight  practised  decortication  on  some  old  fruit  trtis, 
particularly  red-streak  apples,  and  found  the  new 
growth  thus  produced  quite  surprising,  so  that  the 
growth  of  some  trees,  deprived  of  their  bark  in  1801, 
exceeded  in  the  summer  of  1802  the  increase  of  the 
five  preceding  years  taken  together.  This  method 
has  been  adopted  in  various  parts  of  New  England, 
sometimes  with  complete  success,  and  again,  the  re- 
sult has  been  the  entire  destruction  of  the  trees. 
This  failure  is  attributed,  by  an  iugenious  writer  in 
the  Massachusetts  Agricultural  Repository,  to  a  want 
of  skill  in  the  operator;  observing  that  he  has  seen 
a  young  apple  tree  in  the  town  of  Hallowell,  which, 
on  account  of  some  defect,  was  stripped  of  its  bark- 
about  ten  years  prior  to  his  writing,  the  longest  day 
of  June,  and  which  still  lives  and  bears  fruit.  Much 
of  its  success,  it  is  said,  depends  on  the  proper  time 
and  manner  of  performing  the  operation.  It  should 
be  done  while  the  tree  is  in  the  full  flow  of  sap,  about 
the  middle  of  June,  or  on  the  longest  day  of  that 
month,  and  the  bark  should  be  peeled  off'  entirely 
smooth  to  the  Alburnum.  Dr.  Holyoke,  of  Salem, 
some  years  since  made  the  experiment  on  an  old 
pear  tree  in  his  yard,  that  ceased  bearing,  and  restor- 
ed to  it  its  wonted  fecundity. 

Fruit  trees  are  liable  to  have  their  bark  torn  off 
by  field  mice,  sheep,  and  various  accidents ;  to  rem- 
edy which,  take  some  strips  of  bark  from  a  tree  of 
the  same  species,  about  two  or  thre,e  inches  in  width, 
and  place  four  or  five  of  them,  according  to  the  size 
of  the  wound,  perpendicularly  round  the  naked  part. 
The  edges  of  the  torn  bark  being  cut  smooth,  the 
sound  bark  should  be  a  little  raised,  and  the  slips  in- 
serted beneath  it  to  promote  the  circulation  of  the 
*8 


CULTURE  AND  MANAGEMENT 

sap.  The  slips  are  to  be  bound  quite  tigbt  with 
rope-yarn,  and  the  composition  of  Forsyth,  or  a  mixt- 
ure of  loam  and  cow-dung,  must  be  applied,  and  this 
cohered  with  a  coarse  cloth.  This  method  of  treat- 
ment has  been  successfully  practised;  the  slips  ad- 
here closely,  and,  being  full  of  sap,  soon  become  firm 
and  smooth.  Instead  of  bark  slips,  small  twigs  may 
be  successfully  applied  in  a  similar  manner. 

SPRING    FROSTS,    AND    OTHER    CAUSES   AFFECTING   THE 
BLOSSOMS. 

Every  cultivator  of  fruit  trees  has  experienced  more 
or  less  disappointment  in  his  expected  crop  of  apple, 
pear,  arid  other  fruit  trees,  after  having  exhibited  the 
fairest  prospect  in  the  vernal  season.  While  in  fall 
blossom,  and  the  fruit  just  beginning  to  form,  the  pe- 
tals are  cast  off  like  the  dead  leaves  in  autumn.  This 
incid-ent  is  said  to  be  occasioned  by  warm  and  drying 
winds,  by  which  the  vigour  of  the  trees  is  diminished. 
In  one  instance  it  appears  that  a  remedy  has  been  suc- 
cessfully applied,  and  the  loss  and  inconvenience  pre- 
vented. J.  Sowerby,  esquire,  in  the  spring  of  1815, 
observed  that  the  drying  winds  generally  succeeded 
the  blossoming  of  his  fruit  trees  ;  the  whole  used  to 
be  blown  off  about  the  time  of  the  setting  of  the  young 
fruit.  Deeming  it  probable  that  a  good  dose  of  water 
at  the  roots  would  strengthen  the  tree,  and  save  the 
fruit,  the  experiment  was  tried,  and  the  good  effect 
was  perceived  in  twenty-four  hours  ;  the  young  fruit 
then  resisted  the  attack  of  the  winds,  and  a  large  crop 
was  produced.  Not  only  were  the  trees  enabled  to 
produce  their  fruit  in  abundance,  but  also  to  increase 
them  in  size  to  nearly  double.  The  blossoms  of  ap- 
ple trees  are  liable  to  be  injured  or  destroyed  by  va- 
rious other  causes  ;  as  severe  cold,  a  hazy  state  of  the 
atmosphere,  frosts,  and  insects  of  various  kinds ;  and 


OF   FRUIT    TREES.  $7 

Mr.  Knight  hns  remarked,  that  they  also  fail  frequent- 
ly from  want  of  impregnation  when  the  weather  is 
unusually  hot  and  dry,  or  when  cold  winds  prevail, 
as  he  often  observed  the  farina  to  wither  and  die  on 
the  antherasin  such  seasons. 

Spring  frosts  are  an  enemy,  against  which  perhaps 
it  is  most  difficult  to  guard  orchard  trees.  uDry 
frosts,''  says  Marshall,  "are  observed  to  have  no  other 
effects  than  keeping  the  blossoms  back  ;  consequent- 
ly, are  frequently  serviceable  to  fruit  trees.  But  wet 
frosts,  namely,  frosts  after  a  rain,  or  a  foggy  air,  and 
before  the  trees  have  had  time  to  dry,  are  very  inju- 
rious even  to  the  buds.  An  instance  is  mentioned,  in 
which  a  flying  hazy  shower  in  the  evening  was  suc- 
ceeded by  a  smart  frost ;  that  side  of  the  trees,  against 
•which  the  haze  drove,  was  entirely  cut  off,  while  the 
opposite  side,  which  had  escaped  the  moisture,  like- 
wise escaped  the  effect  of  the  frost.  Much,  however, 
may  depend  on  the  strength  of  the  blossoms.  When 
the  buds  form,  and  the  blossoms  break  forth  with  un- 
usual vigour,  they  are  enabled  by  their  own  strength 
to  set  common  enemies  at  defiance.  But,  on  the  con- 
trary, when  the  blossoms  sicken  in  the  bud,  and  those 
which  open  are  weak  and  languid,  scarcely  an  apple 
will  be  produced.  The  assistance,  therefore,  required 
from  art,  in  this  case,  is  by  keeping  the  trees  in  a 
healthy,  vigorous  state,  to  enable  them  to  throw  out  a 
strength  of  bud  and  blossom  ;  and  by  keeping  them 
thin  of  wood,  to  give  them  an  opportunity  of  drying 
quickly  before  the  frost  sets  in."  Apple  blossoms  are, 
in  some  seasons,  injured  by  the  devastations  of  an  un- 
common number  of  insects  produced  from  a  species  of 
black  flies,  which  deposit  their  eggs  in  the  bud  at  its 
first  opening,  and  which,  by  feeding  on  the  heart  of 
the  bud,  soon  occasion  it  to  contract  and  drop.  To 
remedy  this  fatal  effect,  we  are  advised  ,  to  collect 
heaps  of  long  dung,  wet  straw,  weeds,  &c.  to  dispose 


88  CULTURE    AND    MANAGEMENT 

them  in  different  parts  of  the  orchard,  and  set  fire  to 
the  heaps  iti  that  quuarter  from  which  the  wind  blows, 
so  that  the  smoke  may  thoroughly  fumigate  all  the 
trees.  Thus  the  insects,  which  are  supposed  to  be 
brought  by  the  wind,  will  be  prevented  from  deposit- 
ing their  eggs. 

CANKER    WORM.       PHAUENA    VERNATA    PECKII. 

Of  all  the  numerous  tribes  of  insects  which  infest 
fruit  trees,  and  disappoint  the  hopes  of  the  cultivator, 
the  canker  worm,  during  the  years  of  its  prevalence,  is 
the  most  to  be  dreaded.  This  destructive  insect  has, 
therefore  baffled  the  efforts  of  man,  ?nd  in  despite  of 
all  means  of  prevention  as  yet  devised,  commits  its  de- 
predations, and  deprives  whole  orchards  of  foliage  and 
fruit.  The  miller,  or  moth,  rises  from  the  earth  in 
the  spring,  conceals  itself  during  the  day  in  holes  and 
crevices  under  the  loose  bark  of  apple  trees,  and  may 
be  easily  found  by  searching.  The  male  has  wings, 
but  the  female  appears  to  have  none  ;  they  are  ena- 
bled, however,  to  ascend  the  trunk  of  the  tree,  and 
crawl  towards  the  extremities  of  the  twigs,  where  they 
deposit  their  eggs,  and  as  soon  as  the  leaves  unfold 
and  sprout  forth,  the  worm  bursts  from  the  egg  and 
commences  its  ravages.  The  worms  soon  spin  for 
themselves  long  threads,  similar  to  those  of  spiders,  by 
which  they  are  suspended  in  the  air,  and  wafted  by 
the  wind  from  tree  to  tree,  and  from  one  adjoining  or- 
chard to  another,  preying  voraciously  upon  the  foli- 
age, and  giving  the  trees  the  appearance  of  being 
burnt.  Professor  Peck,  of  Cambridge,  has  favoured 
the  publick  with  the  most  satisfactory  history  of  this 
insect,  which  has  jet  appeared.  According  to  him, 
the  worms  descend  by  the  trunks  of  the  trees  in  June, 
and  immure  themselves  in  the  earth  near  the  trunks, 
and  rarely,  if  ever,  more  than  three  to  lour  feet  dia- 


Or   FRUIT    TREES.  89 

(ant  ;  in  £rass  land  from  one  to  four  inches  deep,  and 
in  ploughed  land  not  more  than  to  the  depth  of  seven 
or  eight  inches.  He  has  also  ascertained  that  a  part 
of  the  canker  moths  iise  in  the  autumn  and  deposit 
their  eggs.  They  are  such  as  were  an  inch  or  two 
below  the  surface  5  those  which  lie  deeper  are  not  af 
focted  by  the  transient  changes  of  the  atmosphere  in 
November,  and  do  not  rise  till  spring.  The  chrysalis 
state  comes  in  twenty-four  hours  after  the  larvae  has 
penetrated  the  earth,  and  it  appears  that  the  insects 
are  soon  perfect,  since  a  course  of  warm  weather  has 
been  found  to  raise  some  of  them  from  the  earth  in 
November.  Those  which  rise  in  November  are  not 
very  numerous,  compared  with  those  which  rise  in 
the  spring,  but  being  very  prolifick  are  exceedingly 
injurious,  if  no  means  are  taken  to  prevent  their  as- 
cending the  trees  ;  as  the  winter's  frost  does  not  kill 
the  eggs.  The  warmth  of  the  season  at  the  time  of 
the  descent  into  the  soil  is  favourable  to  the  perfect 
development  of  the  insect  in  the  chrysalis,  particular- 
ly those  which  are  nearest  the  surface,  while  those  at 
the  depth  of  six  or  seven  inches  are  longer  in  coming 
to  maturity.  The  first  are  perfect  in  September,  and 
require  only  to  be  excited  to  burst  from  their  confine* 
merit;  but  they  cannot  be  excited  until  they  have 
passed  through  a  degree  of  cold  sufficient  to  make 
them  sensible  of  the  mild  temperature  of  the  atmos- 
phere which  occurs  in  November.  The  excitability 
of  such  as  lie  deeper,  and  are  not  accessible  by  cold  till 
a  later  period  of  the  season,  is  not  so  soon  accumulat- 
ed, nor  are  they  sensible  of  slight  changes  of  temper- 
ature, which  affect  only  the  surface  ;  they,  therefore, 
do  not  leave  the  earth  till  the  spring,  when  the  warmth 
of  the  air  is  longer  continued,  and  penetrates  to  the 
depth  at  which  they  lie.  To  prevent  the  dreadful 
ravages  of  the  canker  worm,  the  great  object  is  to 
keep  the  female  from  ascending  the  trees.  For  this 


90  CULTURE   AND   MANAGEMENT 

purpose  various  methods  have  been  proposed.  A 
writer  in  Carey's  American  Museum,  August,  1792, 
says,  "Canker  worms  never  destroy  apple  trees  which 
stand  on  a  stiff  clay,  or  in  low  ground,  where  water 
stands  long  in  the  spring.  The  reason  for  this  is  ob- 
vious. The  canker  worm,  about  the  10th  of  June, 
descends  into  the  earth,  there  to  lie  till  the  next 
spring,  \\hcn  the  miller  rises  and  ascends  the  trees. 
This  worm  is  not  strong,  nor  furnished  with  the  nec- 
essary implements  for  digging  into  a  hard  stiff  clay  ; 
of  course  it  cannot  bury  itself  in  clay,  and  is  not  fond 
of  gravel.  The  writer  therefore  proposes  to  lay  a 
covering  of  stiff  clay  round  trees  which  stand  on  sand 
or  other  light  earth.  This  covering  or  layer  may  be 
thrown  upon  the  top  of  the  natural  soil,  which  may 
be  removed  to  the  depth  of  a  few  inches.  If  the  clay 
be  laid  on  in  summer,  after  the  descent  of  the  worm, 
it  may  prevent  the  miller  from  rising  in  the  spring  ; 
if  when  the  worm  is  upon  the  tree?  it  may  prevent  its 
finding  a  lodging  ;  but  as  in  the  latter  case,  the  worm 
might  travel  some  distance  beyond  the  limits  of  the 
layer,  it  might  be  better  to  form  the  layer  round  the 
tree  after  the  descent  of  the  worm  in  June." 

According  to  Dr.  Dean's  New-England  Farmer,  it 
is  now  about  eighty  years  since  New-England  was 
first  visited  by  these  destructive  insects.  He  observes, 
if  any  person  could  invent  some  easy,  cheap,  and  ef- 
fectual method  of  subduing  them,  he  would  merit  the 
thanks  of  the  publick,  and  more  especially  of  every 
owner  of  an  orchard.  Several  methods  have  been 
tried  with  some  degree  of  success.  1.  Tarring.  A 
strip  of  canvass  is  put  round  the  body  of  the  tree,  be- 
fore the  ground  is  open  in  the  spring,  and  well  smear- 
ed with  tar.  The  females,  in  attempting  to  pass  over 
it,  stick  fast  and  perish.  But  unless  the  tarring  be 
renewed  very  frequently,  it  will  become  hard,  and 
permit  the  inserts  to  pass  safely  over  it.  And  renew- 


OF   FRUIT   TREES,  91 

ing  the  tar  in  season  is  too  apt  to  be  neglected, 
through  hurry  of  business  and  forgetfulness.  The  in- 
sects are  so  amazingly  prolific k,  that  if  ever  so  few  of 
them  get  up,  a  tree  is  ruined,  at  least  for  the  ensuing 
season.  2.  The  pasturing  of  swine  in  an'orchard  Dr. 
Dean  supposes  to  be  an  excellent  method,  where  it 
can  conveniently  be  done.  With  their  snouts  and 
their  feet  they  will  destroy  many  of  the  insects  before 
they  come  out  of  the  ground ;  and  he  has  never 
known  any  orchard  constantly  used  as  a  hog-pasture, 
wholly  destroyed,  or  even  made  wholly  unfruitful  by 
worms.  But  this  method  cannot  always  be  taken ; 
and  if  it  could  he  does  not  suppose  it  would  be  quite 
effectual.  He  considers  tarring  as  the  preferable  an- 
tidote, and  gives  the  following  directions  for  applying 
the  article  in  the  most  effectual  manner. 

In  the  first  place,  it  is  necessary  to  begin  the  ope- 
ration very  early  in  the  year.  Not  observing  this 
caution  has  occasioned  the  want  of  success  which 
many  have  complained  of;  for  it  is  certain  that  the 
bugs  will  begin  to  pass  up  as  soon  as  the  ground  is  so 
much  thawed,  that  they  can  extricate  themselves  ; 
which  is,  in  some  years,  as  early  as  February.  There- 
fore, to  make  sure  work,  it  is  best  to  begin  as  soon 
as  the  ground  is  bare  of  snow  in  that  month,  that  the 
first  thawing  of  the  ground  may  not  happen  before 
the  trees  are  prepared  ;  for  beginning  after  ever  so 
few  of  the  insects  have  gone  up,  the  labour  will  all  be 
lost.  Another  thing  to  be  observed  is,  to  fill  the  crev- 
ices of  the  bark  with  clay  mortar  before  the  strip  of 
linen  or  canvass  is  put  on,  that  the  insects  may  not 
find  any  passages  for  them  under  it.  Having  put  on 
the  strip,  which  should  be  at  least  three  inches  wide, 
drawn  it  close,  and  strongly  fastened  the  ends  togeth- 
er, a  thumb-rope  of  tow  should  be  tied  round  the  tree, 
close  to  the  lower  edge  of  the  strip.  The  design  of 
doing  this  is3  that  the  tar  may  not  drip,  nor  run  down 


2  CULTURE    AND   MANAGEMENT 

on  the  bark  of  the  tree,  which  would  injure  it.  When 
all  the  trees  of  an  orchard  are  thus  prepared,  let  the 
strips  be  plentifully  smeared  with  cold  tar,  put  on  with 
a  brush.  It  should  be  renewed  once  a  day  without  fail. 
The  best  time  is  soon  after  sun-set,  because  the  in- 
sects are  wont  to  pass  up  in  the  evening,  and  the  tar 
will  not  harden  so  much  in  the  night  as  in  the  day, 
because  of  the  dampness  of  the  air.  The  daily  task 
must  be  renewed,  and  performed  with  the  greatest 
care,  till  the  latter  end  of  May,  or  till  the  time  when 
the  hatching  of  the  worms  is  commonty  over,  which 
will  be  earlier  or  later,  according  to  the  difference  of 
climate. 

Another  mode  of  tarring,  and  which  bids  fair  to  be 
preferred  to  the  foregoing,  is  as  follows  :  Take  two 
pretty  wide  pieces  of  board  ;  plane  them;  make  semi- 
circular notches  in  each,  fitting  them  to  the  stem  or 
body  of  the  tree  ;  and  fasten  them  together  securely 
at  the  ends,  so  that  the  most  violent  winds  and  storms 
may  not  displace  nor  stir  them.  The  crevices  betwixt 
the  boards  arid  the  tree  may  be  easily  stopped  with 
rags  or  tow  ;  then  smear  the  under  sides  of  the  boards 
with  tar.  The  tar  being  defended  from  the  direct 
rays  of  the  sun,  will  hold  its  tenacity  the  longer,  and, 
therefore,  will  not  need  to  be  frequently  renewed  ; 
and  the  trees  may  be  secured  more  in  this  way  from 
the  dripping  of  the  tar,  as  a  margin  of  two  or  three 
inches,  next  to  the  tree,  maybe  left  unsmeared. 

"The  remedy  of  tarring,"  says  professor  Peck,  "was 
probably  first  suggested  by  the  structure  of  the  female 
insect,  which,  happily  for  man,  has  no  wings.  If  this 
remedy  were  diligently  and  universally  used,  it  would 
very  likely  rid  us  of  this  pest  ;  it  must,  indeed,  be 
granted,  at  a  considerable  expense.  But  the  negli- 
gence of  many  will  counteract  the  vigilance  of  a  few, 
whatever  remedy  may  be  proposed  or  discovered. 
Mr.  P.  recommends,  1st.  Turning  up  the  ground  care- 


02'   FRUIT   TREES.  33 

fully  in  October,  as  far  as  the  branches  of  a  tree  extend, 
to  half  a  spade's  depth  or  five  inches,  so  as  completely 
to  invert  the  surface.  A  great  number  of  chrysalids 
would  thus  be  exposed  to  the  air  and  sun,  and  of* 
course  be  destroyed.  2dly.  Breaking  the  clods  and 
smoothing  the  surface  with  a  rake,  and  passing  a 
heavy  roller  over  it,  so  as  to  make  it  very  hard,  and 
without  cracks.  By  these  two  operations  every  vest- 
ige of  their  downward  path  would  be  completely  ob- 
literated, and  if  any  remained  undisturbed  below  the 
stratum  of  earth  which  has  been  turned  up,  they  must 
remain  there,  as  it  is  utterly  impossible  for  them  to 
force  their  way  in  the  moth  or  miller  state,  through 
such  an  obstruction  as  this  layer  of  earth  would  op- 
pose to  them.  In  grass  grounds  the  sods  should  be 
turned  with  the  grass  side  down,  and  placed  side  by 
side,  so  as  to  be  rolled  ;  the  earth  from  which  they 
wrere  taken  should  be  loosed  and  rolled  also.  It  is 
probable,  that  with  this  treatment  no  moths  would  rise 
in  the  fall.  The  winter's  frosts  would  heave  and  crack 
the  smooth  surface,  but  it  might  be  smoothed  and  har- 
dened by  the  roller  or  other  means,  in  March,  with 
much  less  trouble,  time  and  expense,  than  the  long 
course  of  tarring  requires.  As  lime,  when  slacked,  is 
reduced  to  an  impalpable  powder,  and  is  thus  well  a- 
dapted  to  close  the  openings  in  the  surface  to  which 
it  may  be  washed  by  rains,  Mr.  P.  is  inclined  to  think 
its  good  effects  are  produced  in  this  way  as  well  as 
by  its  caustick  quality." 

Mr.  Kenrick's  method  of  destroying-  the  Canker  Worm. 

John  Kenrick,  esquire,  of  Newton,  proposes  as  fol- 
lows :  From  any  time  in  June,  after  the  worms  have 
entirely  disappeared,  until  the  20th  of  October,  let 
the  whole  of  the  soil  surrounding  the  trees,  to  the  ex- 
tent at  least  of  four  feet  from  the  trunk,  arid  to  a  suit- 
9 


CULTURE   AND   MANAGEMENT 

able  depth,  be  dug  up  and  carted  away  to  a  distance 
from  any  trees  the  canker  worms  are  in  the  habit  of 
feeding  upon ;  and  let  there  be  returned  an  equal 
quantity  of  compost,  or  rich  earth  intermixed  with 
manure.  The  earth  taken  from  the  trees  will  make  a 
substantial  ingredient  in  compost.  If  a  few  straggling 
canker  worms  appear  on  any  of  the  trees  the  spring 
following,  let  such  trees  be  marked,  that  the  operation 
may  be  repeated  the  succeeding  summer.  The  pro- 
cess proposed  will  not  only  accelerate  the  growth, 
and  increase  the  fruitfulness  of  the  trees,  but  will 
prove  a  considerable  guard  to  them  against  the  depre- 
dations of  moles  in  the  winter  following;  advantages 
which  will  abundantly  outweigh  the  whole  expense. 
But  the  pre-eminent  advantage  obtained,  will  be  to 
have  captured  those  destructive  invaders,  broken  up 
and  completely  destroyed  their  encampments.  An- 
nual tarring,  the  only  remedy  in  general  use,  instead 
of  being  beneficial  to  the  trees,  is  allowed  on  all  hands 
to  be  injurious.  The  seasons  being  variable,  it  re- 
q.uires  considerable  care  and  skill  to  know  when  to  be- 
gin ;  if  one  day  too  late,  some  of  the  canker  moths 
will  have  ascended  the  trees  ;  if  four  days  too  early, 
so  much  labour  and  tar  are  lost.  The  same  difficulty- 
occurs  in  knowing  when  to  cease  tarring.  The  busi- 
ness must  be  attended  to  exactly  in  the  right  time, 
whether  it  rain  or  shine,  and  the  operation  repeated 
considerably  more  than  twenty  times  in  every  season ; 
and  the  average  of  various  estimates  of  the  annual  ex= 
pense  of  tarring  each  tree  amounts  to  full  ten  cents* 
The  method  1  have  proposed,  says  Mr.  K.  appears  to 
be  perfectly  adapted  to  the  convenience  of  the  prac- 
tical farmer.  He  will  avoid  the  trouble  and  expense 
of  purchasing  and  applying  tar,  lime,  or  any  other  ar- 
ticle ;  he  can  perform  the  operation  when  most  at 
leisure,  and  with  a  certain  prospect  of  ample  reward 
for  his  labour,  even  if  no  damage  were  apprehended 


OF  FRUIT  TREES,  j)5 

irom  the  canker  worm  ;  and  if  the  operation  is  per- 
formed in  June,  he  can  raise  a  crop  of  potatoes  round 
the  trees  the  first  season.  Hence  it  is  obvious,  that 
several  very  important  advantages  will  be  obtained  in 
addition  to  the  prime  object ;  and  the  prudent  farmer, 
who  adopts  this  method,  will  have  in  view  the  most, 
if  not  the  whole,  of  the  following  distinct  objects  : 

1.  Extermination  of  the  canker  worms. 

2.  Growth  of  the  trees. 

3.  Fruitfulness  of  the  trees. 

4.  Defence  against  the  moles. 

5.  Several  crops  of  potatoes. 

6.  Manufacture  of  compost. 

Mr.  Kenrick  never  having  had  any  canker  worms 
on  his  farm,  could  not  personally  prove  the  efficacy  of 
the  method  proposed,  by  actual  experiment.  But  it 
should  be  strongly  recommended  to  the  attention  of 
cultivators  of  orchards,  and  it  is  hoped  the  publick 
may  be  made  acquainted  with  the  result  of  every  trial, 

John  Lowell,  esquire,  (Mass.  Agricul.  Repos.)  ob- 
serves, that  "the  expense  of  tarring  an  orchard  for  sev- 
eral years,  together  with  the  injury  sustained  by  the 
trees  in  the  common  mode  of  doing  it,  will  be  nearly 
equivalent  to  a  total  loss.  The  improvements,  intro- 
duced by  Mr.  Parsons,  and  other  cultivators,  of  sur- 
rounding the  trees  with  canvass  and  rope-yarn,  and 
stopping  the  descent  of  the  tar  by  a  bandage  of  coarse 
hemp,  together  with  the  mixture  of  the  tar  with  oil, 
so  as  to  keep  it  longer  in  a  soft  state,  have  very  much 
diminished  the  inconvenience  of  the  old  practice. 
Still  much  remains  to  be  desired.  The  process  is  im- 
perfect, unless  performed  as  faithfully  in  the  fall  as  ia 
the  spring.  If  your  neighbours  are  inattentive,  you 
may  be  subjected  to  this  labour  for  ten  or  twenty 
years,  and  your  orchards  will  scarcely  pay  the  contin- 
ued and  accumulated  expense.  Something  further 
seems  to  be  desirable  j  some  mode  more  simple,  les« 


96  CULTURE  AND  MANAGEMENT 

expensive,  more  effectual.  In  the  southern  states,  1 
perceive,  some  persons  are  still  ignorant  of  the  natu- 
ral history  of  this  insect,  and  regret  that  it  has  not 
been  examined  and  described  by  scientifick  men.  We 
have  nothing  left  to  be  desired  on  this  head.  The  de- 
scription of  the  canker  worm,  by  professor  Peck,  is 
very  satisfactory,  and  only  leaves  us  to  regret  that  the 
same  ingenuity  could  not  have  devised  some  speedy, 
simple  mode  of  extirpating  or  checking  them.  Until 
some  effectual  mode  is  discovered,  I  think  we  should 
make  constant  experiments,  and  communicate  fully 
the  results,  in  the  hope  that  if  our  trials  shall  not  prove 
in  every  case  successful,  they  may  stimulate  others  to 
more  happy  ones. 

"I  had  understood  that  Mr.  Josiah  Knapp,  of  Bos- 
ton, was  induced  to  try  the  effect  of  air-slacked  lime. 
He  put  it  round  one  of  his  trees  in  the  spring  of  1 8 14, 
and  I  have  been  assured,  not  only  by  him,  but  by 
another  respectable  friend  who  examined  it,  that  it 
was  fully  successful.  The  tree  was  in  a  small  garden 
in  Boston,  surrounded  with  other  trees,  Tthich  were 
filled  with  the  worms,  and  this  one  wholly  escaped, 
except  that  a  few  appeared  to  have  attacked  its  ex- 
tremities, where  they  were  interlocked  with  the  other 
trees.  1  mentioned  this  fact  to  a  Rhode-Island  gen- 
tleman, who  informed  me  that,  in  that  state,  they  had 
used  the  rubbish  collected  from  the  breaking  of  flax, 
and  it  had  effectually  prevented  the  rise  of  the  insect. 
I  resolved  to  make  the  experiment  of  lime  on  an  ex- 
tensive scale.  As  the  insects  rise  in  the  fall,  1  deter- 
mined to  put  the  lime  on  in  autumn.  For  this  pur- 
pose I  had  the  turf  dug  in  around  sixty  apple  trees, 
and  the  earth  laid  smooth.  I  then  took  three  hogs- 
heads of  effete  or  air-slacked  lime,  and  strewed  it  an 
inch  thick  round  my  trees,  to  the  extent  of  about  two 
or  three  feet  from  the  roots,  so  that  the  whole  diame- 
fer  of  the  opening  was  from  four  to  six  feet,  I  tarred 


t)F   FRUIT   TREES.  97 

these  trees  as  well  as  the  others,  and  although  I  had 
worms  or  grubs  on  most  that  were  not  limed,  1  did 
not  catch  a  single  grub  where  the  trees  were  limed. 
I  do  not  mean  to  speak  with  confidence  ;  I  arn,  how- 
ever, strongly  encouraged  to  believe  the  remedy  per- 
fect. It  was  ascertained  by  professor  Peck,  that  the 
insect  seldom  descended  into  the  ground  at  a  greater 
distance  than  three  or  four  feet  from  the  trunk,  and 
to  the  depth  of  four  inches,  or  that  the  greater  part 
come  within  that  distance.  The  lime  is  known  to  be 
destructive  to  all  animal  substances,  and  I  have  little 
doubt  that  it  actually  decomposes  and  destroys  the  in- 
sect in  the  chrysalis  state  ;  at  least,  I' hope  this  is  the 
case.  There  are  many  reasons  which  should  encour- 
age the  repetition  of  this  experiment.  The  digging 
round  the  trees  is  highly  useful  to  them,  while  tarring 
is  very  injurious.  The  expense  is  not  great  ;  a  man 
can  dig  round  fifty  large  trees  in  one  day.  The  lime 
is  a  most  salutary  manure  to  the  trees.  After  the  spot 
has  been  once  opened  and  limed,  the  labour  of  keep- 
ing it  open  will  not  be  great.  Three  hogsheads  of 
air-slacked  lime,  or  sweepings  of  a  lime  store,  will  suf- 
fice for  fifty  trees,  and  will  cost  three  dollars.  As  it 
is  done  but  once  a  year,  I  think  it  cannot  be  half  so 
expensive  as  tarring.  I  repeat  it,  sir,  that  I  mention 
my  experiment  with  great  diffidence,  as  being  the 
first  of  my  own  knowledge.  It  may  induce  several 
persons  to  try  it  in  different  places,  and  where  trees 
are  surrounded  with  others  which  are  treated  differ- 
ently. All  1  pray  is,  that  it  may  prove  to  be  success- 
ful, and  relieve  us  from  this  dreadful  scourge,  which 
defaces  our  country,  while  it  impoverishes  and  disap- 
points the  farmer.  If  it  should  succeed,  Mr.  Knapp 
•will  merit  the  thanks  of  the  publick  for  his  ingenious 
experiment." 

The  foregoing  valuable  communication  frotn  one  so 
highly  deserving  of  confidence,  it  is  hoped  will  have 


98  CULTURE.  AND  MANAGEMENT 

its  proper  influence,  and  encourage  every  proprietor 
of  an  orchard  to  make  the  experiment  whenever  the 
canker  worm  shall  again  menace  us  with  its  ravages. 
The  application  of  lime  appears  to  be  by  far  the  most 
eligible  remedy  that  has  heretofore  been  proposed. 
It  forms,  after  being  exposed  to  rain,  a  hard  crust,  im- 
penetrable to  moths  or  worms.  If  it  should  be  gene- 
rally adopted,  it  is  very  probable  that  these  pernicious 
insects  will  be  finally  exterminated.  It  might  be  prof- 
itable to  make  the  experiment  upon  a  small  scale,  by 
confining  some  of  the  moths  or  worms,  in  their  differ- 
ent states,  in  a  box  of  earth,  and  applying  the  lime,  so 
as  to  ascertain  how  far  they  will  be  able  to  progress 
through  it,  and  whether  the  lime  will  have  the  effect 
of  decomposing  them.  It  has  already  been  intimat- 
ed, (page  61,)  that  flax-rubbish  and  sea-weed,  might 
be  laid  round  orchard  trees  so  as  to  prove  a  remedy  a- 
gainst  these  insects.  Those  substances,  when  beaten 
down  by  rains,  soon  become  so  firm  and  solid,  as  to 
prevent  the  growth  of  grass,  and  I  should  judge  it 
would  be  impossible  for  the  insects  to  penetrate 
through  them. 

It  was  recommended  by  Dr.  Dean,  to  endeavour  to 
effect  the  destruction  of  canker  worms  through  the  a- 
gencjr  of  swine.  These  animals  appear  to  possess  a 
natural  instinct  directing  to  search  with  their  snouts 
for  vermin  and  insects,  which  conceal  themselves  in 
the  earth.  They  should,  when  circumstances  permit, 
be  suffered  to  run  unrestrained,  in  orchards,  during 
autumn  and  spring,  for  that  purpose.  A  general  re- 
sort to  this  expedient,  might  have  a  happy  tendency 
in  preventing  the  annoyance  of  these,  and  other  in- 
sects, in  our  orchards. 

It  is  well  known,  that  several  species  of  birds  teed 
voraciously  upon  the  canker  worm,  and  other  tribes 
of  insects ;  it  would  be  advantageous,  therefore,  to 
encourage  the  increase  of  the  feathered  tribe,  by  ali 
the  means  in  our  power. 


SF   FRUIT    TREES.  99 


CATERPILLAR.      WEB-WORM.       PHAL^NA  NEUSTRIA. 

These  vermin  are  so  truly  disgusting  in  their  nature 
and  appearance,  and  so  injurious  by  their  devasta- 
tions, that  every  farmer  should  consider  it  disgraceful 
to  suffer  his  orchard  to  be  infested  by  them  ;  yet  it  is 
not  uncommon  to  see  numerous  branches  of  valuable 
fruit  trees  entwined  with  nests,  filled  with  these  in- 
dustrious reptiles,  by  which  the  foliage  and  fruit  are 
destroyed.  During  an  excursion  this  season,  I  have 
witnessed  the  disgustful  sight  of  more  than  twenty 
large  caterpillars'  nests  on  a  single  tree,  and  almost  ev- 
ery green  leaf  devoured.  It  would  consist  more  with 
the  interest  and  credit  of  the  proprietor,  were  such 
neglected  trees  no  longer  permitted  to  encumber  the 
ground. 

The  eggs  from  which  caterpillars  are  produced,  are 
attached  in  clusters  to  the  small  twigs  by  a  brownish 
coloured  miller,  in  the  month  of  August,  and  are  se- 
curely covered  with  a  gummy  substance,  unsuscepti- 
ble of  injury  by  the  weather  during  winter.  The 
young  brood  is  hatched  by  the  warmth  of  the  sun,  just 
in  time  to  prey  upon  the  fresh  leaves  as  they  appear 
in  the  spring.  The  numerous  family  from  each  clus- 
ter of  eggs,  immediately  unite  in  the  labour  of  con- 
structing a  nest  of  strong  web,  which  affords  them  a 
shelter  from  the  inclemency  of  the  weather,  and  a  se- 
cure retreat  from  the  dews  at  night.  They  continue 
to  feed  upon  the  leaves  until  about  the  last  of  June, 
when  they  abandon  their  habitation,  and  stroll  to 
some  dry,  secure  place,  where  they  envelop  themselves 
in  a  close  covering  of  an  egg-shaped,  roundish  ball, 
very  similar  to  the  cocoon  of  the  silk  worm.  In  this 
chrysalis  state,  they  continue  a  few  weeks,  and  in  the 
month  of  August  they  burst  forth  in  the  form  of  a 
brownish  coloured  miller,  the  female  of  which  soon 
wings  her  way  to  the  apple  trees,  and  deposits  her 


JOO          CULTURE  AND  MANAGEMENT 

eggs  on  the  twigs,  in  the  same  manner  as  her  progeni- 
tor in  the  preceding  year.  Thus  is  an  annual  progeny 
generated,  and  in  this  manner  is  the  species  perpetu- 
ated. It  will  therefore  appear  evident,  that  if  proper 
care  be  taken  to  d<  stroy  these  vermin  annually,  and 
if  all  proprietors  of  orchards  will  act  in  concert  with 
this  view,  the  species  may  be  entirely  annihilated. 
The  clusters  of  eggs  which  contain  the  young  brood, 
very  nearly  resemble  in  colour  the  bark  of  the  tree, 
but  by  a  vigilant  search  they  may  be  detected,  and  at 
any  leisure  time  after  the  month  of  August,  the  twigs 
to  which  they  are  attached,  should  be  cut  off,  and 
burnt,  or  the  eggs  otherwise  destroyed.  But  when 
this  is  omitted,  and  the  caterpillars  are  hatched,  and 
have  constructed  their  nests,  and  are  rambling  among 
the  branches  for  food,  a  different  method  must  be  a- 
dopted.  The  trees  during  the  spring  and  first  part  of 
summer  should  be  carefully  searched  every  two  or 
three  days,  in  the  morning  or  evening,  while  the  in- 
sects are  enclosed  in  their  tents,  when  they  are  easily 
crushed  with  the  fingers,  or  some  instrument,  or  the, 
branch  may  be  cut  off  and  destroyed.  It  is  asserted 
that  spirit  of  turpentine,  or  common  fish  oil,  applied 
to  the  nest,  will  penetrate  through,  and  kill  every 
caterpillar  within  it ;  and  it  is  also  said,  that  soap  suds 
will  answer  the  same  purpose.  The  honourable  Tim- 
othy Pickering  has  communicated  to  the  Mass.  Agri- 
cultural Society,  an  eligible  method  of  exterminating 
caterpillars,  more  especially  when  their  nests  are  con- 
structed on  the  extreme  branches  of  large  trees  not 
accessible  by  ladders.  It  consists  of  a  brush  made  of 
hog's  bristles  introduced  between  two  stiff  wires,  close- 
ly twisted,  similar  to  the  common  brush  for  cleaning 
the  inside  of  bottles.  Apiece  of  wire  full  one  tenth 
of  an  inch  in  diameter,  about  three  feet  long,  doubled, 
and  leaving  a  small  loop  in  the  middle,  is  closely  twist- 
ed for  the  length  of  about  eight  or  ten  inches  from  the 


101 

loop  ;  and  then  the  bristles  being  introduced  between 
the  remainder  of  the  two  branches  of  the  wire,  and 
these  closely  twisted,  upon  them  the  bristles  are  im- 
moveably  fixed  ;  and  thus  is  formed,  after  being  uni- 
formly sheared,  a  cylindrical  brush,  about  six  inches 
long  and  two  and  a  half  in  diameter.  This  brush  is 
fastened  to  the  end  of  a  long  pole,  having  a  groove  a- 
bout  seven  or  eight  inches  long  at  the  small  end,  in 
which  the  twisted  wire  of  the  brush  was  laid  and 
bound  on  with  strings.  In  using  the  brush,  press  it  on 
tbe  nest,  and  turing  the  pole  in  the  hand  the  web  is 
entangled  with  the  bristles  and  removed  ;  or  other- 
wise, you  rub  the  fork  of  the  limb  inside  and  outside 
with  the  brush,  when  the  nest  and  worms  are  surely 
killed  or  brought  down.  The  pole  may  be  longer  or 
shorter  according  to  the  distance  which  you  have  to 
reach.  Numerous  other  methods  have  been  from 
time  to  time  suggested  for  the  destruction  of  these 
vermin,  but  they  may  be  destroyed  with  great  facility 
by  a  little  industry,  with  the  hand  or  the  brush,  if  re- 
peated two  or  three  times  a  week  during  their  season. 
It  has  recently  been  ascertained  that  some  of  the  in- 
sects or  millers  which  deposit  their  eggs  from  which 
the  caterpillar  is  produced,  are  left  in  old  nests  after 
the  caterpillars  have  deserted  them  in  the  month  of 
June.  The  destruction  of  the  old  nests  therefore,  and 
the  insects  contained  in  them,  before  they  have  time 
to  deposite  their  eggs  in  August  for  the  next  year,  will 
prove  the  most  effectual  method  ol  destroying  these 
troublesome  vermin  for  all  future  seasons  and  eventu- 
ally of  annihilating  the  whole  tribe. 

THE    WORM    CALLED    THE    BORER. 

An  interesting  paper  by  W.  Denning,  Esq.  op  the 
subject  of  the  alarming  decay  of  a-pple  trees,  is  insert- 
ed in  the  first  volume  of  the  transactions  of  the  New 


CULTURE    AND   MANAGEMENT 

York  agricultural  society;  from  which  it  appears, 
thai  on  cutting  down  some  apple  tiees,  which  were 
far  decayed,  he  discovered  two  worm  holes  running 
perpendicularly,  from  the  tap  root,  through  the  heart. 
These  holes  were  large  enough  te  admit  a  pipe  stem, 
and  reached  about  fourteen  inches  above  the  surface; 
and  from  each  hole  a  worm  was  taken.  In  some  trees 
eight  or  ten  holes  were  found.  Mr.  Denning  proposes 
no  remedy  ;  but  Dr.  Mease,  editor  of  the  domestick 
encyclopedia,  observes,  that  the  worm  must  be  search- 
ed for  with  a  wire,  and  bored  out.  The  publickare 
particularly  indebted  to  J.  Prince,  Esq.  and  to  Mr.  E. 
Hersey,  of  Roxbury,  for  their  mode  of  destroying 
this  pernicious  insect. 

From  the  Massachusetts  Agricultural  Repository,  volume  iv. 
On  a  worm  which  attacks  the  apple  tree.  By  John  Prince. 
Esq. 

JAMAICA  PLAINS,  JULY,  1819, 

DEAR  SIR, — I  have,  within  a  few  years  past,  lost  a 
number  of  apple  trees  of  from  ten  to  fifteen  years  old, 
and  was  not  able  to  account  for  it.  My  young  trees 
also,  that  were  beginning  to  bear,  produced  chiefly 
wormy  and  knurly  fruit.  The  last  year  I  found  what 
I  supposed  to  be  the  cause,  which  was  a  small,  white, 
ringed  worm,  about  three  quarters  of  an  inch  long, 
with  a  dark  coloured  head,  (I  believe  the  same  that 
attacks  the  peach  tree,)  attacking  them  at  and  just  be- 
low the  surface  of  the  ground.  I  mentioned  the  sub- 
ject to  professor  Perk,  yourself,  and  several  other 
gentlemen,  who  had  never  heard  of  this  destroyer  of 
the  apple  tree.  I  feared  much  the  loss  of  my  trees, 
of  which  1  have  near  one  thousand,  and  mostly  of  my 
own  planting.  This  spring,  a  man,  who  was  grafting 
for  me  some  old  trees,  told  me  he  had  trees  that  had 
been  affected  in  the  same  way,  and  that  they  were 
very  easily  got  rid  of,  by  digging  round  the  trees,  and 


OF   FRUIT   TREES*  IDS' 

clearing  away  the  earth  to  the  roots,  and  then,  with 
a  sharp  pointed  knife,  a  chisel,  or  gouge,  (and  a  small 
wire  to  probe,  if  they  were  deep  in  the  tree,)  they 
were  easily  destroyed.  I  employed  him  in  June  for 
this  purpose.  I  believe  there  was  not  an  apple  tree 
on  my  farm  but  had  some  worms  ;  and  from  some  of 
them  twenty-four  were  taken  ;  and  the  trees  almost 
entirely  girdled,  and  would  not,  probably,  have  lived 
through  the  year.  After  taking  out  all  that  could  be 
found,  the  wounds  were  covered  over  with  grafting 
clay,  and  a  large  proportion  of  dry  wood  ashes,  mix- 
ed, and  the  earth  then  returned  to  the  tree.  I  shall 
have  them  again  examined  this  fall,  and  looked  at  ev- 
ery spring.  The  trouble  is  much  less  than  would  be 
imagined,  till  tried.  One  capable  man  will  dig  round 
and  turn  the  sods,  two  or  three  feet  from  the  tree, 
(and  which  is  also  extremely  beneficial  to  young  trees 
in  grass  ground,)  and  examine  at  least  thirty  trees  in 
one  day  ;  and  in  garden,  or  ploughed  ground,  one 
hundred. 

When  it  is  found  how  little  expense  is  required  to 
extract  these  destructive  little  worms.  I  do  hope  those 
persons  who  have  young  trees  particularly,  would  ex- 
amine them  as  soon  as  possible.  They  are  soon  dis- 
covered by  the  worm  casts,  or  saw-dust  borings,  which 
should  be  followed,  and  wholly  extracted. 

I  have  also  lost  several  mountain  ash  and  quince 
trees  by,  1  believe,  the  same  destroyer. 

The  borer,  says  Mr.  Hersey,  rarely  exceeds  one 
inch  in  length  ;  it  has  a  reddish  head,  and  its  body  is 
white.  It  is  sometimes  mistaken  for  the  apple  worm, 
but  it  differs  in  its  nature  from  that  insect.  The  egg 
which  produces  the  borer  is  deposited  very  near  the 
surface  of  the  earth,  and  is  seldom  found  more  than 
three  or  four  inches  below  or  above  the  surface  of  the 
ground  :  it  sometimes  however  is  discovered  in  the 
crotch  of  the  tree.  The  insects  enter  the  trunk  of 


104  CtLTtmE  AND  MANAGEMENT 

the  tree  at  the  distance  mentioned  above,  and  ascend 
from  six  to  fifteen  inches  ;  in  their  progress  they  never 
interfere  with  each  other,  and  therefore  every  borer 
inflicts  a  different  wound  upon  the  tree.  They  do 
not  injure  the  outward  bark,  and  excepting  occasional- 
ly by  the  worm  casts  or  saw  dust  thrown  out  of  their 
holes  on  the  surface  of  the  ground,  there  are  no  ex- 
ternal marks  of  their  being  within  the  tree,  until  its 
unfruitfulness  and  decay  prove  that  its  deadliest  ene- 
my has  attacked  it.  The  method  of  discovering  if  the 
borers  have  commenced  their  ravages,  is  to  dig  round 
the  tree  to  the  depth  of  three  inches,  and  if  after  cut- 
ting the  outer  bark,  the  inward  bark  be  decayed,  it  is 
certain  that  the  insect  is  within,  and  that  unless  it  be 
taken  out,  the  tree  will  certainly  die.  Mr.  Hersey 
was  in  one  season  employed  to  examine  upwards  of 
four  thousand  trees,  and  in  most  of  them  he  found 
from  two  to  thirty  borers.  He  saved  many  valuable 
fruit  and  mountain  ash  trees  from  being  ruined  by  this 
worm. 

Report  of  a  Committe  to  whom  was  referred  the  application  of 
Mr.  E.  Hersey. 

The  committee  appointed  by  the  trustees  of  the 
Massachusetts  agricultural  society,  to  inquire  into  the 
facts  relative  to  the  destruction  of  the  worm  called 
the  borer,  which  has  of  late  years  been  so  injurious 
to  the  apple  trees  in  this  neighbourhood  ;  and  to  as- 
certain whether  any  thing  be  due  to  the  exertions 
and  adroitness  of  Mr.  Ebenezer  Hersey,  of  Roxbury, 
housew right,  and  generally  known  as  a  successful 
grafter,  in  destroying  this  troublesome  and  voracious 
insect, beg  leave  to  report  : — That  they  find,  although 
it  be  uncertain  whether  Mr.  Hersey  was  the  first  per- 
son who  discovered  the  easy  mode  now  practised  by 
him,  in  taking  the  insect  from  the  body  of  the  tree, 
yet  they  are  satisfied  that  the  great  advantage  which 


OF  FRUIT   TREES.  J05 

the  publick  are  like  to  derive  from  the  extirpation  of 
this  worm,  is  principally  owing  to  the  exertions  and 
cleverness  of  Mr.  Hersey  in  this  branch  of  his  pro- 
fession ;  and  they  recommend  that  a  premium  be  a- 
warded  him  of  twenty-five  dollars. 

Your  committee  feel  it  incumbent  on  them  to  state, 
for  your  information,  that  Mr.  Hersey  has  extirpated 
the  insect  in  at  least  a  thousand  apple  trees  on  one 
farm  in  Roxbury ;  that  he  has  probably  saved  many 
thousands  in  other  parts  of  that  town,  and  its  neigh- 
bourhood, either  by  his  personal  attendance  and  la* 
hour,  or  by  the  information  which  he  has  given  to 
others  on  the  subject  ;  that  h«  has  restored  to  vigour 
and  soundness  many  valuable  peach  trees  that  were 
gummy,  and  rapidly  declining,  from  the  effects  pro- 
duced by  this,  or  a  similar  worm  ;  that  he  has  traced 
them  to  the  mountain  ash,  and  saved  many  of  those 
beautiful  trees  from  perishing  :  and  your  committee 
have  no  doubt,  if,  from  his  example,  the  farmers  of 
this  commonwealth  will  examine  their  orchards,  and 
cut  out  those  insects  from  their  trees,  wherever  found, 
they  will,  in  a  short  time,  feel  the  benefit  of  their  at- 
tention, in  the  increased  and  improved  quality  of  their 
fruit. 

Your  committee  feel  it  their  duty  also  to  add,  that 
from  their  own  experience,  they  feel  assured,  that 
all  those  who  can  command  the  services  of  Mr.  Her- 
sey, will  find  it  more  economical  to  employ  him  to 
perform  this  work,  than  to  undertake  it  themselves ; 
as  his  experience  and  original  profession  of  house- 
w right,  acquainted  with  the  use  of  tools,  enables  him 
to  do  it  not  only  more  thoroughly,  but  very  much 
quicker  than  any  one  can  who  has  not  been  in  the 
practice  of  the  art. 

The  seasons  when  this  operation  is  performed  with 
most  effect,  are  the  spring  and   fall  ;  and  if  in   the 
spring,  before  the  month  of  June,  as  the  perfect  in- 
10 


106  CULTURE  AND  MANAGEMENT 

sects  escape  before  that  time.  In  apple  and  'moun- 
tain ash  trees,  the  existence  of  the  animal  in  the  tree 
may  generally  be  known,  by  the  mossy  appearance 
on  the  bark;  and  it  may  be  traced  by  removing  a 
little  earth  from  the  body  of  the  tree,  next  above  the 
insertion  of  the  great  roots.  Although  the  hole  at 
which  the  insect  enters,  is,  in  many  instances,  very 
small,  yet  it  is  easily  discovered  by  an  appearance  of 
powdered  wood,  or  fine  saw  dust,  which  is  thrown 
out  by  the  worm; — here  you  may  introduce  your 
chisel,  and  follow  his  track.  Cut  the  bark  smooth, 
and  when  you  have  cleansed  the  tree  of  all  the  in- 
sects, (of  which  there  are  sometimes  as  many  as 
twenty  to  be  found,)  plaster  the  wounds  over  with 
a  little  clajr,  and  when  it  is  dry,  restore  the  earth  to 
its  place.  The  operation  should  be  renewed  the  suc- 
ceeding season,  to  make  the  work  complete.  In  peach 
trees  the'  insect  is  traced  by  the  gum ;  but  as  this  is 
also  produced  by  bruises,  it  is  not  infallible. 

SAMUEL  G.  PEBK.NS,  )  Commiltee. 

JOHN  PRINCE,  $ 

Note. — If  the  frost  be  out  of  the  ground,  we  recom- 
mend to  farmers  to  perform  the  spring  cleansing  as 
early  as  March  and  April. 

Boston,  April  16. 

Having  so  happily  discovered  a  method  of  destroy- 
ing this  pernicious  reptile,  it  still  remains  extremely 
desirable  to  devise  some  means  by  which  its  success- 
ful attack  upon  the  tree  may  be  prevented.  We  are 
unacquainted  with  the  natural  history  of  this  worm, 
but  it  is  highly  probable  that  it  is  the  progeny  of  the 
fly  which  deposits  its  eggs  in  the  bark  of  the  peach 
tree.  Whether  this  be  the  fact,  or  whether  it  derive 
its  existence  from  some  source  in  the  earth,  it  is  rea- 
sonable, from  its  habit,  to  suppose  that  the  soil  or 
mould  is  congenial  to  its  nature,  and  that  native  in- 


fct   ¥Htttf   TREES.  107 

stinct  directs  it  to  enter  the  tree,  for  its  future  resi- 
dence and  support.  The  most  obvious  mode  of  pre- 
vention, therefore,  which  reflection  has  suggested,  is 
the  following.  Early  in  the  spring,  let  the  soil  from 
around  the  trunk  of  the  tree  be  removed,  down  to 
the  roots,  and  (ill  up  the  vacant  place  with  some  sub- 
stance that  would  prove  obnoxious  to  the  fly  or  worm, 
or  that  would  infallibly  resist,  its  powers  to  penetrate 
the  bark.  Among  the  substances  which  appear  most 
likely  to  prove  successful,  [  will  mention  the  flax 
rubbish  and  sea-weed,  page  61  of  this  volume.  The 
next  which  occur,  are  ashes,  lime,  sea-shells,  sea-sand, 
mortar-rubbish  from  old  buildings,  clay,  tanner's  bark, 
fragments  of  leather  from  the  tanner's  and  shoema- 
ker's shops,  &c.  Some,  or  perhaps  any  of  the  above- 
mentioned  substances,  if  pressed  closely  round  the 
trunk  of  the  tree,  must  inevitably  prevent  vthe  fly  or 
worm  from  having  access  to  the  bark,  and  of  course 
prove  an  effectual  remedy.  Should  it  be  the  case, 
that  the  worm  advances  from  some  distant  part  in 
search  of  the  tree,  it  is  possible,  on  meeting  foreign 
substances,  to  which  it  has  not  been  habituated,  its 
instinctive  faculties  may  be  baffied,  or  it  may  die  be- 
fore it  can  effect  its  object.  Besides  the  expedient 
just  described,  another  remains  to  be  mentioned ;  it 
is  the  application  of  the  clay  paint,  page  79,  or  the 
following  composition,  which  is  preferable.  Take 
equal  parts  of  quick  lime,  cow  dung  and  clay,  which 
by  the  addition  of  soap  suds  and  urine,  should  be  re- 
duced to  the  consistence  of  common  paint.  To  make 
it  more  adhesive,  add  a  little  hair.  Let  the  whole 
stem,  from  the  roots  to  the  branches,  be  enveloped 
with  a  coating  of  this  composition,  and  occasionally 
repeated,  and  it  will  scarcely  be  possible  for  the  fly  or 
worm,  or  insects,  to  injure  the  trunk  of  the  tree  ; 
and  it  will  at  the  same  time  prove  conducive  to  its 
health  and  vigour.  It  might  even  be  recommended 


108  CULTURE  AND  MANAGEMENT 

to  make  this  application  to  all  young  trees,  at  the 
time  of  transplanting,  especially  in  places  where  the 
worm  is  known  to  prevail. 

It  appears  that  this  destructive  worm  is  rapidly 
extending  its  ravages  among  our  orchard  trees.  In 
attending  to  the  examination  of  my  own  trees  since 
writing  the  above,  (September  4th,)  1  was  astonished 
to  find  that  more  than  half  of  them  were  suffering  in- 
jury by  the  borer,  in  considerable  numbers,  fifteen 
being  taken  out  of  a  single  tree;  I  was  struck  with 
the  remark  of  the  workman,  that  those  trees  which 
were  surrounded  by  a  cluster  of  root  suckers,  were 
in  particular  the  greatest  sufferers  ;  and  when  the  tree 
had  suckers  on  one  side  only,  the  worms  were  found 
on  that  side  of  the  tree.  It  is  not  improbable  that  the 
suckers  and  leaves  facilitate  the  operation  of  deposit- 
ing the  eggs  by  affording  a  convenient  shelter  for  the 
fly  or  moth  ;  but  we  are  destitute  of  the  natural  his- 
tory of  this  insect.  The  suckers  and  worms  all  being 
removed,  I  dirceted  the  wounds  made  in  the  trees, 
and  also  the  whole  trunk  near  the  surface  of  the 
earth,  to  be  covered  with  a  mixture  of  clay  and  cow 
dung,  with  a  little  hair  to  render  it  more  adhesive  ; 
and  afterwards  a  circuit  of  about  three  feet  round 
each  tree,  to  be  covered  with  tanner's  bark,  or  sea- 
weed. It  is  now  known  that  the  ravages  of  the  bor- 
er are  not  confined  to  the  root  of  fruit  trees,  but  are 
found  in  the  whole  extent  of  the  trunk,  and  even  to 
the  larger  branches;  and  that  in  some  local  situations, 
instead  of  abandoning  the  trees  in  June,  they  contin- 
ue to  perforate  the  bark  and  prey  upon  the  wood 
the  most  of  the  summer.  It  seems  requisite,  there- 
fore, to  guard  diligently  against  this  insiduous  enemy 
during  the  whole  season. 


©F    FRUIT    TREES.  1C9 

sure  WORM,  OR  NAKED  SNAIL. 

Jt  is  frem  the  accurate  observation  of  professor 
Peck,  that  we  are  enabled  to  present  the  reader  with 
the  history  of  the  slug  worm,  by  which,  of  late  years, 
our  fruit  trees  have  been  infested.  These  reptiles 
make  their  appearance  upon  the  leaves  of  fruit  trees, 
in  the  month  of  Juljr,  and  our  ingenious  professor  has 
discovered,  that  they  are  the  progeny  of  a  small  black 
fly,  which  deposits  its  eggs  in  the  leaf  in  the  months 
of  May  and  June,  and  in  fourteen  days  after  the  de- 
posit, the  perfect  slug  is  found  adhering  and  feeding 
on  the  leaves.  It  is  of  an  olive  colour,  with  a  slimy 
coat,  and  in  the  course  of  twenty  days,  it  throws  off 
four  skins,  at  nearly  equal  periods ;  it  remains  in  the 
fifth,  or  last  viscous  skin,  six  days,  and  acquires  its 
full  growth;  it  then  quits  this  fifth  skin,  which  is 
left  adhering  to  the  leaf,  and  appears  in  a  clean  yellow 
one,  entirely  free  from  vicidity,  and  has  so  different 
an  aspect  that  it  would  not  be  supposed  to  be  the 
same  larva?.  After  resting  some  hours,  it  proceeds 
slowly  down  the  tree  to  the  earth,  into  which  it  en- 
ters to  the  depth  of  from  one  to  four  inches  ;  and  in 
about  eighteen  days  they  again  ascend  from  the 
earth,  in  the  form  of  flies,  and  these  again  deposit 
their  eggs  in  the  leaf;  so  that  they  produce  two 
hatchings  in  a  year.  . 

It  is  happy  for  the  fruit  planter  that  a  simple 
method  is  discovered,  by  which  these  destructive  in- 
sects may  be  effectually  destroyed.  This  is  done 
by  means  of  lime  sprinkled  over  the  leaves  in  the 
form  of  powder.  For  tnis  purpose,  a  wooden  box,  of 
convenient  size,  having  its  bottom  perforated  with 
numerous  small  holes,  is  to  be  filled  with  lime.  This 
being  mounted  on  a  pole,  by  shaking  over  (he  tree, 
distributes  the  lime  among  the  leaves,  and  the  slugs 
are  immediately  destroyed.  The  labour  is  very  triv- 

10* 


110  CULTURE    AND   MANAGEMENT 

ial;  a  man  may  cover  a  large  tree  in  three  or  four 
minutes;  and  the  desired  effect  is  certain.  Fine 
earth  shaken  through  a  basket  or  perforated  box,  will 
answer  equally  well. 

Another  remedy,  it  is  said,  will  prove  equally  ef- 
fectual. It  is  a  strong  infusion  of  tar,  made  by  pour- 
ing water  on  tar,  and  suffering  it  to  stand  two  or  three 
days,  when  it  becomes  strongly  impregnated.  This, 
if  sprinkled  over  the  leaves  by  means  of  an  engine, 
will  kill  these  vermin  instantaneously.  A  strong  de- 
coction of  tobacco  will  probably  produce  the  desired 
effect,  and  tanner's  bark  put  round  the  tree,  it  is  said, 
will  have  a  salutary  tendency  as  a  preventive. 

The  following  letter  from  E.  Perley.  esquire,  is  ex- 
tracted from  the  Massachusetts  Agricultural  Reposi- 
tory, vol.  3,  page  144. 

LICE,    INFESTING     YOUNG    ORCHARDS,     IN  THE    D1STICT     OF 
MAINE MODE  OF    DESTROYING  THEM. 

"This  insect,  called  /ice,  is  in  form  like  half  a  ker- 
nel of  rye,  (but  not  more  than  one  twentieth  part  so 
large,)  with  the  flat  side  sticking  to  the  smooth  bark 
of  the  tree.  They  resemble  blisters;  and  are  near 
the  colour  of  the  bark  of  the  tree.  These  blisters 
contain  from  ten  to  thirty  nits  or  eggs  each,  in  form 
like  a  snake's  egg ;  which,  in  a  common  season,  begin 
to  hatch  about  the  25th  of  May,  and  finish  about  the 
10th  of  June.  These  nits  produce  a  white  animal- 
cule, resembling  a  louse,  so  small  they  are  hardly  per- 
ceptible by  the  naked  eye  ;  which,  immediately  after 
they  are  hatched,  open  the  passage  at  the  end  of  the 
blister,  and  crawl  out  on  the  bark  of  the  tree ;  and 
there  remain,  with  but  little  motion  about  ten  days ; 
when  they  stick  themselves  fast  to  the  bark  of  the 
tree,  and  die.  From  this  little  carcass  arises  a  small 
speck  of  blue  mou/t?,  which  is  most  plain  to  be  seen 


4M?   FRUIT    TREES.  Ill 

between  the  10th  and  20th  of  June,  and  continues 
about  liiteen  days;  and  then  gradually  wears  off, 
until  the  old  carcass  appears,  which  by  this  time  is 
formed  into  a  new  blister,  and  contains  the  spawns  or 
nits  before  mentioned. 

"These  blisters  prevent  the  circulation  of  sap,  and 
prove  as  fatal  to  the  tree  as  the  canker  worm. 

"In  order  to  remedy  the  difficulty,  1  have  made 
many  experiments  within  a  few  years  ;  but  long  to  no 
good  effect,  not  knowing  then  the  particular  season 
when  these  animalcules  could  be  most  easily  destroy- 
ed. This,  however,  I  have  lately  found  to  be  be- 
tween the  time  they  hatch,  and  that  when  the  mould 
leaves  them.*  The  application  that  I  have  found 
most  effectual  is,  washing  the  trees  with  lie  or  brine. 
Lime,  also,  mixed  with  lie,  to  the  consistence  of 
white  wash,  may  be  useful.  And  although  the  small 
branches  cannot  be  cleansed  in  this  manner  without 
much  difficulty,  still,  if  the  body  of  the  tree,  and  the 
branches  near  the  body  are  kept  clean  until  there 
comes  a  rough  bark,  I  think  the  lice  will  not  kill  the 
tree. 

"  Some  people  have  recommended  the  application 
of  train  oil  to  the  tree,  which,  indeed,  is  a  powerful 
antidote  against  lice,  but  being  of  a  glutinous  quality, 
is  very  detrimental  to  the  tree.  Inoculation  has  been 
proposed ;  which,  I  think,  will  have  no  effect  at  all 
on  the  lice;  for  T  perceive  they  hatch  in  May,  on 
branches  that  were  pruned  off  the  tree  in  March,  and 
the  sap  entirely  extinguished. 

"  These  lice  are  natural  in  the  uncultivated  forest 
on  what  is  called  moose-wood,  and  other  bushes. 

u  Much  care  should  be  taken  on  their  first  appear- 

*"  It  appears  from  this  account,  by  Mr.  Perley,  that  these 
appearances  can,  in  general,  only  occur  between  May  25,  and 
July  5." 


11  CULTURE  AND  MANAGEMENT 

ing  in  an  orchard  or  nurseiy ;  as  the  cutting  down 
and  destroying  a  few  young  trees  is  of  no  impartance, 
compared  with  the  difficulty  of  having  an  orchard 
overrun  with  them. 

"P.  S.  The  brine  or  pickle,  with  which  the  tree 
is  to  be  washed,  should  not  be  such  as  has  had  meat 
salted  in  it;  but  let  one  quart  of  common  salt  be  dis- 
solved in  two  gallons  of  clean  water." 

As  a  remedy  against  these  lice,  the  clay  paint,  men- 
tioned, page  79,  may  be  recommended.  Jf  this  were 
properly  applied  to  the  trunk  and  branches  of  the 
tree  after  the  eggs  are  hatched,  it  would  so  complete- 
ly envelop  the  insects  as  probably  to  counteract  their 
mischievous  effects.  A  pretty  strong  solution  of  pot- 
ash would  perhaps  prove  a  very  effectual  remedy 
against  lice,  but  on  account  of  its  caustic  quality  it 
must  not  be  used  teo  freely.  A  strong  decoction  of 
tobacco  would  probably  prove  a  remedy. 

CIRCULJO. 

The  following  is  extracted  from  the  Domestic  En- 
cyclopedia, edited  by  Dr.  Mease. 

"  The  editor  is  indebted  to  his  excellent  friend, 
Dr.  James  Tilton,  of  Wilmington,  Delaware,  for  the 
following  original  and  very  valuable  communication, 
on  the  subject  of  the  insect,  which  has  been  so  active- 
ly engaged  in  destroying  the  fruit  of  Pennsylvania, 
Delaware,  (and,  probably,  of  the  other  states,)  for  a 
few  years  past.  It  were  to  be  wished,  that  other 
gentlemen  among  us,  who  have  opportunities,  would 
be  equally  attentive  with  Dr.  Tilton,  in  communica- 
ting their  observations  upon  this  subject  of  rural  econ- 
omy. 

"  Curculio,  a  genus  of  insects  belonging  to  the 
cohoptera,  or  beetle  order.  The  species  are  said  to  be 
very  numerous.  The  immense  damage  done,  by  an 


OF    FRUIT   TREES.  113 

insect  of  this  tribe,  to  the  fruits  of  this  country,  of 
which  there  is  no  similar  account  in  Europe,  has 
given  rise  to  a  conjecture,  with  some  naturalists,  that 
we  have  a  peculiar  and  very  destructive  species  in 
America.* 

"  The  manner  in  which  this  insect  injures  and  des- 
troys our  fruits,  is  by  its  mode  of  propagation.  Ear- 
ly in  the  spring,  about  the  time  when  our  fruit  tree* 
are  in  blossom,  the  curculiones  ascend  in  swarms  from 
the  earth,  crawl  up  the  trees,  and  as  the  several  fruits 
advance,  they  puncture  the  rind  or  skin  with  their 
pointed  rostra,  and  deposit  their  embryos  in  the 
wounds  thus  inflicted.  The  maggot,  thus  buried  in 
the  fruit,  preys  upon  its  pulp  and  juices  until,  in  most 
instances,  the  fruit  perishes,  falls  to  the  ground,  and 
the  insect,  escaping  from  so  unsafe  a  residence,  makes 
a  sure  retreat  into  the  earth ;  where,  like  other  bee- 
tles, it  remains  in  the  form  of  a  grub  or  worm  during 
the  winter,  ready  to  be  metamorphosed  into  a  bug  or 
beetle  as  the  spring  advances.  Thus  every  tree 
furnishes  its  own  enemy  ;  for  although  these  bugs 
have  manifestly  the  capacity  of  flying,  they  appear 
very  reluctant  in  the  use  of  their  wings;  and  perhaps 
nev^r  employ  them,  but  when  necessity  compels 
them  to  migrate.  It  is  a  fact,  that  two  trees  of  the 
same  kind  may  stand  in  the  nearest  possible  neigh- 
bourhood, not  to  touch  each  other,  the  one  have  its 
fruit  destroyed  by  the  curculio,  and  the  other  be  un- 
injured, merely  from  contingent  circumstances,  which 
prevent  the  insects  from  crawling  up  the  one,  while 
they  are  uninterrupted  from  climbing  the  other. 

"The  curculio  delights  most  in  the  smooth  skinned 
stoned  fruits,  such  as  nectarines,  plums,  apricots,  &c. 

*This  is  a  bug  about  the  size  of  that  which  is  found  in  the 
pea  in  its  dry  stale.  No  fruit  should  be  suffered  to  rot  under 
trees,  as  it  is  by  this  means  that  the  Curculio  is  annually  prop- 
agated. 


1  1  4  CULTURE   AND    MANAGEMENT 

when  they  abound  on  a  farm  :  they  nevertheless  at- 
tack the  rough  skinned  peach,  the  apple,  pear,  and 
quince.  The  instinctive  sagacity  of  these  creatures 
directs  them  especially  to  the  fruits  most  adapted  to 
their  purpose.  The  stone  fruits  more  certainly  per- 
ish by  the  wounds  made  by  these  insects,  so  as  to  fall 
in  due  time  to  the  ground,  and  afford  an  opportunity 
to  the  young  maggot  to  hide  itself  in  the  earth.  Al- 
though multitudes  of  such  fruits  fall,  yet  many  recover 
from  their  wounds,  which  heal  up,  with  deeply  in- 
dented scars.  This  probably  disconcerts  the  curculio, 
in  its  intended  course  to  the  earth.  Be  this  as  it  may, 
certain  it  is,  that  pears  are  less  liable  to  fall,  and  are 
less  injured  by  this  insect  than  apples.  Nectarines, 
plums,  &c.  in  most  districts  of  our  country,  where 
the  curculio  has  gained  an  establishment,  are  utterly 
destroyed,  unless  special  means  are  employed  for 
their  preservation.  Cherries  escape  better,  on  ac- 
count of  their  rapid  progress  to  maturity,  and  their  a- 
bundant  crops :  the  curculio  can  only  puncture  a  small 
part  of  them,  during  the  short  time  they  hang  upon 
the  tree.  These  destructive  insects  continue  their 
depredations  from  the  first  of  May,  until  autumn. 
Our  fruits,  collectively  estimated,  must,  therefore,  be 
depreciated  more  than  half  their  value. 

"It  is  supposed  the  curculio  is  not  only  injurious  a- 
bove  ground,  but  also  in  its  retreat,  below  the  surface 
of  the  earth,  by  preying  on  the  roots  of  our  fruit  trees. 
We  know  that  beetles  have,  in  some  instances,  abound- 
ed in  such  a  manner  as  to  endanger  whole  forests. 
Our  fruit  trees  often  die  from  manifest  injuries  done 
to  the  roots  by  insects,  and  by  no  insect  more  proba- 
bly than  the  curculio.  In  districts  where  this  insect 
abounds,  cherry  trees  and  apple  trees,  which  discon- 
cert it  most  above,  appear  to  be  the  special  objects  of 
its  vengeance  below  the  surface  of  the  earth. 

"These  are  serious  evils  ;  to  combat  which,  every 


OF   FRUIT   TREES.  115 

scienttifick  inquirer  is  loudly  called  upon  to  exert  his 
talents ;  every  industrious  farmer  to  double  his  dili- 
gence ;  and  all  benevolent  characters  to  contribute 
their  mite. 

"Naturalists  have  been  accustomed  to  destroy  vic- 
ious insects,  by  employing  their  natural  enemies  to 
devour  them.  We  are  unacquainted  with  an}7  tribe 
of  insects  able  to  destroy  the  curculio.  All  the  do- 
mestick  animals,  however,  if  well  directed,  contribute 
to  this  purpose.  Hogs,  in  a  special  manner,  are  qual- 
ified for  the  work  of  extermination.  This  voracious 
animal,  if  suffered  to  go  at  large  in  orchards,  and  a- 
mong  fruit  trees,  devours  all  the  fruit  that  falls,  and 
among  others,  the  curculiones,  in  a  maggot  state, 
which  may  be  contained  in  them.  Being  thus  gene- 
rally destroyed  in  the  embryo  state,  there  will  be  few 
or  no  bugs  to  ascend  from  the  earth  in  the  spring,  to 
injure  the  fruit,  Many  experienced  farmers  have  not- 
ed the  advantage  of  hogs  running  in  orchards.  Mr. 
Bordley,  in  his  excellent  '•essays  on  hesbandry,'  takes 
particular  notice  of  the  great  advantage  of  hogs  to  or- 
chards :  and  although  he  attributes  the  benefits  de- 
rived from  these  animals  to  the  excellence  of  their  ma- 
nure, and  their  occasional  rooting  about  the  trees,  his 
mistake  in  this  trivial  circumstance  does  by  no  means 
invalidate  the  general  remarks  of  this  acute  observer. 
The  fact  is,  hogs  render  fruits  of  all  kinds  fair  and  un- 
blemished, by  destroying  the  curculio. 

"The  ordinary  fowls  of  a  farm-yard  are  great  de- 
vourers  of  beetles.  Poultry,  in  general,  are  regarded 
as  carnivorous  in  summer,  and  therefore  cooped  some 
time  before  they  are  eaten.  Every  body  knows  with 
what  avidity  ducks  seize  on  the  tumble  bug,  (scarabceus 
carnifex,)  and  it  is  probable  the  curculio  is  regarded  by 
all  the  fowls  as  an  equally  delicious  morsel.  There- 
fore it  is,  that  the  smooth  stone  fruits,  particularly, 
succeed  much  better  in  lanes  and  vards,  where  the 


116  CULTURE    AND   MANAGEMENT 

poultry  run  without  restraint,  than  in  gardens  and  oth- 
er enclosures,  where  the  fowls  are  excluded. 

"Even  horned  cattle,  and  all  sorts  of  stock,  may  he 
made  to  contribute  to  the  preservation  of  our  valuable 
fruits.  By  running  among  the  trees,  they  not  only 
trample  to  death  multitudes  of  these  insects,  but  by- 
hardening  the  ground,  as  in  lanes,  it  becomes  very  un- 
fit to  receive  or  admit  such  tender  maggots  as  crawl 
from  the  fallen  fruits.  Besides,  the  cureulio  is  very 
timid,  and  when  frightened  by  the  cattle  rubbing  a- 
gainst  the  tree,  or  otherwise,  their  manner  is  to  roll 
themselves  up  in  a  little  ball,  and  fa!!  to  the  ground, 
where  they  may  be  trampled  and  devoured  by  the 
stock,  poultry,  &c.  Colonel  T.  Forest,  of  German- 
town,  having  a  fine  plum  tree  near  his  pump,  tied  a 
rope  from  the  tree  to  his  pump  handle,  so  that  the 
tree  was  gently  agitated  every  time  there  was  occa- 
sion to  pump  water.  The  consequence  was,  that  the 
fruit  on  this  tree  was  preserved  in  the  greatest  per- 
fection." 

To  the  foregoing  valuable  communication  of  Dr. 
Tilton,  I  will  add  a  fact  of  which  the  Doctor  was  prob- 
ably unapprised.  Instead  of  retreating  into  the  earth, 
a  part  of  the  worms  at  least,  abandon  the  apple  before 
it  falls  from  the  tree,  and  locate  themselves  under  the 
scales  of  the  bark,  and  in  the  crevices  of  trees.  In 
making  search  this  day,  25th  September,  I  have  de- 
tected a  considerable  number  of  apple-worms  in  that 
condition,  entirely  secure  from  the  weather.  This 
circumstance  will  shew  the  great  utility  of  proper  ap- 
plications to  the  trees,  both  in  the  fall  and  spring,  for 
the  destruction  of  insects.  All  the  rough  bark  should 
be  carefully  removed,  and  the  trunk  and  large  branch- 
es should  be  thoroughly  washed  with  Forsyth's  com- 
position, page  78,  or  a  strong  decoction  of  tobacco 
with  the  addition  of  a  small  quantity  of  quick  lime, 
which  should  be  applied  to  every  crevice  which  can 
afford  shelter  for  insects  or  their  eggs. 


OF    FRUIT   TREES.  117 


GATHERING    AND    PRESERVING   APPLES. 

The  fruit  orchard  haying  attained  to  that  produc- 
tive state,  in  which  the  proprietor  is  about  to  remune- 
rate himself  for  his  lahour  and  attention,  it  is  still  re- 
quisite to  exercise  due  judgment  and  discretion  in  the 
grateful  employment  of  collecting  his  crop*  The  in- 
judicious method  commonly  practised  in  gathering  ap- 
ples is  more  destructive  in  its  consequences  than  is 
generally  understood.  The  first  requisite  is,  to  ascer- 
tain precisely  when  the  fruit  is  fully  ripe,  as  it  is  said, 
that  the  longer  winter  apples  are  suffered  to  remain 
on  the  trees,  provided  they  are  not  overtaken  by  frost, 
the  longer  they  may  be  preserved.  In  hot  climates, 
and  in  hot  seasons,  fruit  attains  to  maturity  and  ripe- 
ness earlier  than  in  colder  ones,  because  the  sap  per- 
forms its  office  more  rapidly.  It  may  be  considered 
a  correct  rule,  that  apples  are  ripe  when  those  that 
are  sound  and  fair  fall  naturally  from  the  trees,  or 
separate  very  readily  on  being  lifted  by  the  hand. 
They  should  be  gathered  during  a  clear  dry  air,  after 
the  dew  has  evaporated.  According  to  the  late  phi- 
losophick  Dr.  Darwin,  in  order  to  ascertain  when 
fruits,  for  instance,  apples  and  pears,  are  sufficiently 
ripe  forgathering,  it  is  requisite  to  attend  to  the  col- 
our of  the  skin  enclosing  the  seeds.  During  their  in- 
fant state,  there  is  no  cavity  round  the  kernels,  but 
they  are  in  contact  with  the  seed  vessels.  In  a  subse- 
quent period,  when  the  fruit  has  exhausted  the  nutric- 
ious  matter,  the  cells  containing  the  seeds  become  hol- 
low, and  the  latter  assume  a  dark  colour.  This,,  Dr. 
D.  observes,  is  the  proper  criterion  by  which  to  judge 
when  such  fruits  should  be  gathered  ;  as  it  indicates 
that  they  will  not  continue  to  increase  in  size,  but 
waste  and  become  hollow,  by  absorbing  the  mucilagi- 
nous particles  from  the  centre.  In  gathering  apples 
and  pears,  it  is  necessary  carefully  to  avoid  injuring 
11 


118          CULTURE  AND  MANAGEMENT 

the  blossom  buds,  which  are  already  formed  for  the 
next  year's  fruit.  These  buds  are  placed  at  the  side 
of  the  foot  stalk  of  the  fruit,  and  if  the  spurs  are  brok- 
en, there  will  be  no  fruit  on  that  part  the  next  season. 
The  pressing  against  the  trees,  therefore,  with  heavy 
ladders,  and  the  rash  practice  of  thrashing  the  limbs 
with  poles,  ought  to  be  entirely  abandoned ;  for  by 
such  means,  the  bark  and  limbs  are  bruised,  and  the 
blossom  buds  for  the  succeeding  year  are  destroyed. 
Instead  of  ladders,  stepping  frames  should  be  employ- 
ed, and  a  pole,  furnished  with  a  hook  at  the  end,  and 
covered  with  coarse  cloth,  may  be  used  to  shake  the 
small  limbs,  without  injuring  the  bark.  When  per- 
fectly ripe,  apples  for  cider  may  be  shaken  off  without 
injury  to  the  buds,  but  still  they  will  be  bruised,  un- 
less the  ground  be  covered  with  blankets  or  straw. 
Particular  care  is  requisite  in  gathering  winter  fruit 
for  keeping  :  they  should  be  gathered  by  the  hand, 
and  without  injury,  removing  them  from  the  gather- 
ing basket  to  the  casks  prepared  for  them,  with  great 
care  :  if  bruised,  they  soon  decay  ;  and  the  less  those 
that  are  sound  are  moved,  the  better.  When  in  bar- 
rels, they  should  be  placed  in  a  dry,  cool,  shaded  situ- 
ation, above  ground,  and  remain  until  endangered  by 
frost,  and  then  put  into  the  cellar. 

The  following  valuable  observations,  contained  in  a 
letter  from  N.  Webster,  esquire,  have  been  published 
in  the  Massachusetts  Agricultural  Repository,  from 
the  Connecticut  Courant. 


PRESERVATION   OF    APPLES. 

"it  is  the  practice  with  some  persons,  to  pick  them 
in  October,  and  first  spread  on  them  on  the  floor  of 
an  upper  room.  This  practice  is  said  to  render  ap- 
ples more  durable,  by  drying  them.  But  I  can  affirm 
this  to  be  a  mistake.  Appks,  if  remaining  on  the 


OF   FRUIT    TREES.  119 

trees  as  long  as  safety  from  the  frost  will  admit,  should 
betaken  directly  from  the  trees  to  close 'casks,  and 
kept  dry  and  cool  as  possible.  If  suffered  to  lie  on  a 
floor  for  weeks,  they  wither  and  lose  their  flavour, 
without  acquiring  any  additional  durability.  The 
best  mode  of  preserving  apples  for  spring  use,  I  have 
found  to  be,  the  putting  them  in  dry  sand  as  soon  as 
picked.  For  this  purpose,  I  dry  sand  in  the  heat  of 
summer,  and  late  in  October  put  down  the  apples  in 
layers,  with  a  covering  of  sand  upon  each  layer.  The 
singular  advantages  of  this  mode  of  treatment  are 
these:  1st.  The  sand  keeps  the  apples  from  the  air, 
which  is  essential  to  their  preservation.  2dly.  The 
sand  checks  the  evaporation  or  perspiration  of  the  ap- 
ples, thus  preserving  in  them  their  full  flavour — at  the 
same  time,  any  moisture  yielded  by  the  apples,  (and 
some  there  will  be,)  is  absorbed  by  the  sand  ;  so  that 
the  apples  are  kept  dry,  and  all  mustiness  is  prevent- 
ed. My  pippins,  in  May  and  June,  are  as  fresh  as 
when  first  picked  ;  even  the  ends  of  the  stems  look 
as  if  just  separated  from  the  twig." 

An  English  writer  recommends  the  use  of  dry  pit 
sand,  for  the  preservation  of  apples  and  pears.  Glaz- 
ed earthen  jars  are  to  be  provided,  and  the  sand  is  to 
be  thoroughly  dried.  A  layer  of  sand,  an  inch  thick, 
is  then  to  be  placed  in  the  bottom  of  (he  jar;  above 
this,  a  layer  of  fruit,  to  be  covered  with  a  layer  of 
sand,  an  inch  thick ;  then  lay  a  second  stratum  of 
fruit,  covering  again  with  an  inch  of  sand.  An  inch 
and  a  half  of  sand  may  be  placed  over  the  uppermost 
row  of  fruit.  The  jar  is  now  to  be  closed,  and  placed 
in  a  dry,  airy  situation,  as  cool  as  possible,  but  entire- 
ly free  from  ftost.  Wheat  bran  is  sometimes  substi- 
tuted for  sand. 

"One  of  the  most  easy  methods,'1  says  Dr.  Darwin, 
4iof  preserving  fruit  is,  that  of  depositing  it  in  ice-hou- 
ses, where  it  may  remain  in  a  frozen  state  for  a  con- 


120  CULTURE  AND  MANAGEMENT 

siderable  time.  And  if  the  fruit  be  afterwards  gradu- 
ally thawed,  by  covering  it  with  melted  ice,  or  im- 
mersing it  in  cold  spring  water,  it  will  lose  but  little 
of  its  flavour,  provided  it  be  consumed  on  the  same 
day." 

Mr.  Forsyth  gives  the  following  directions  for  pick- 
ing and  preserving  fruit.  "Ail  apples,  pears,  &c. 
ought  to  be  carefully  picked  by  hand,  and  laid  in  bas- 
kets containing  dried  grass,  to  prevent  them  from  be- 
ing bruised  ;  and  if  they  fall  spontaneously,  some  dry 
barley  straw,  or  pease  haulm  should  be  prepared  for 
their  reception  on  the  ground  ;  in  the  latter  instance, 
the  fruit  ought  to  be  separated  from,  and  sent  to  table 
before  that  which  is  collected  by  hand;  and  such  as 
may  be  accidentally  bruised  ought  to  be  reserved  for 
culinary  purposes,  because  it  cannot  be  long  kept  in  a 
sound  state.  When  all  the  fruit  is  collected,  it  should 
be  conveyed  to  the  store  room,  laid  gently,  in  small 
heaps,  on  dried  grass,  and  their  tops  be  covered  with 
short  grass,  in  order  to  sweut.  Here  it  may  remain 
for  about  a  fortnight  during  which  time,  each  apple, 
pear,  &c.  must  be  occasionally  wiped  with  a  dry 
woollen  cloth,  and  those  exposed  on  the  surface  should 
be  placed  towards  the  middle  of  the  heap.  At  the  end 
of  this  period,  all  watery  ingredients  that  may  have 
been  imbibed  during  a  wet  season,  will  be  evaporated  ; 
the  heaps  should  then  be  uncovered,  and  each  article 
carefully  wiped  ;  separating  those  which  may  be  in- 
jured, or  unfit  for  keeping.  During  this  process  of 
sweating,  the  windows  of  the  store  room,  excepting  in 
wet  or  foggy  weather,  ought  to  be  continually  open, 
inorder  to  discharge  the  moisture  perspiring  from  the 
fruit.  Mr.  Forsyth  then  directs,  as  the  best  method 
of  preserving  fruit,  to  pack  them  in  glazed  earthen 
jars,  each  apple  and  pear  to  be  wrapped  separately  in 
soft  papers,  &c.  Few  persons  will  be  disposed  to  sub- 
ject themselves  to  such  expense  and  trouble,  by  adopt- 


OJ?   FRUIT   TREES.  121 

ing  the  directions  of  Mr.  F.  I  should  prefer  the  fol- 
lowing mode  :  take  a  quantity  of  clay,  let  it  be  thor- 
oughly dried  in  the  sun,  and  reduced  to  fine  powder  ; 
and  while  packing  apples  in  dry  casks,  instead  oi  sand, 
let  each  layer  by  covered  with  the  clay  powder.  This 
will  secure  them  from  the  air,  absorb  the  moisture  that 
exudes,  keep  the  fruit  cool  and  dry,  and  preserve  their 
flavour.  The  fruit  thus  packed  may  be  removed  im- 
mediately from  the  tree  into  the  cellar.  It  is  a  good 
practice  adopted  by  some  persons,  to  store  their  ap- 
ples on  long  broad  shelves  erected  against  the  v?alls 
of  a  cellar  secure  from  frost.  These  shelves  may  be 
constructed  one  tier  above  another,  and  the  apples 
carried  directly  from  the  tree  and  spread  so  as 
to  lay  separately.  This  method-  has  been  found  to 
answer  every  purpose;  the  apples  may  be  sorted  oc- 
casionally with  little  trouble  without  bruising,  and  the 
expense  will  be  less  than  if  barrels  are  employed.  A 
captain  of  a  whale  ship  has  just  informed  me  that  he 
has  found  the  best  method  to  preserve  vegetables  (po- 
tatoes and  beets)  on  a  long  voyage,  is  to  pack  them  in 
lime  casks  and  to  sift  some  air  slacked  lime  over  them ; 
this  absorbs  the  moisture,  secuies  them  from  the  ef- 
fects of  heat,  and  prevents  in  a  great  measure,  pota- 
toes from  sprouting.  By  this  method  he  has  preserv- 
ed potatoes  over  a  year  in  a  better  condition  than  by 
any  other.  H.e  is  of  opinion  that  this  would  be  an 
eligible  method  for  preserving  apples  and  pears,  and  I 
have  resolved  this  season  to  test  the  experiment  ac- 
cordingly. 


CULTURE   AND   MANAGEMENT 

LIST  OF  APPLES 

HELD   IN   MOST   ESTIMATION   IN    THE    UNITED   STATES. 

An  accurate  technical  list  of  the  various  sorts  of  ap- 
ples known  in  the  United  States,  would  be  consider- 
€d  an  acquisition  of  importance  ;  but  their  names  are 
derived  from  such  various  and  capricious  causes  or  in- 
cidents, that  a  correct  list  cannot  be  easily  accomplish- 
ed ;  some  have  received  names  descriptive  of  the 
fruit,  and  others  are  derived  from  the  places  where 
they  have  been  first  found,  or  from  the  original  culti- 
vator. But  a  serious  misfortune  is,  in  several  instan- 
ces the  same  fruit  bears  many  different  namea  in  dif- 
ferent places  ;  which  subjects  the  planter  to  much  in- 
convenience, as  it  not  unfrequently  happens,  that 
grafts  of  a  supposed  new  variety  are  obtained  from  a 
distance,  under  a  different  name,  which  eventually 
prove  to  produce  the  same  kind  of  fruit,  with  which 
his  orchard  already  abounds.  It  is  very  desirable 
that  fruit  should  be  known  by  the  same  name  in  all 
places  ;  with  this  view  it  will  be  useful  when  writing 
or  speaking  of  any  fruit,  to  give  an  accurate  descrip- 
tion of  it  and  its  qualities,  with  the  tree  by  which  it  is 
produced.  By  such  means,  different  varieties  may 
be  identified,  and  in  due  time  a  catalogue  may  be  form- 
ed, much  to  the  convenience  and  satisfaction  of  every 
cultivator.  William  Coxe,  esquire,  of  Burlington, 
New-Jersey,  possesses  the  most  extensive  orchard  and 
cider  establishment,  it  is  presumed,  in  the  United 
States,  consisting  of  more  than  four  thousand  apple 
trees,  besides  other  fruit.  This  gentleman  has  favour- 
ed the  publick  with  a  view  of  the  cultivation  of  fruit 
trees,  &c.  which  contains  a  descriptive  list  of  one  hun- 
dred and  thirty-three  varieties  of  apples,  which  are 


OF    FRUIT   TREES.  123 

cultivated  on  his  own  plantation.  To  this  list  may 
be  added  others,  in  various  parts  of  the  union,  amount- 
ing, probably,  to  several  hundreds.  The  following  is 
from  Dr.  Mease's  edition  Domestick  Encyclopedia  : 
"The  family  of  Prince,  at  Flushing,  Long-Island,  have 
been  many  years  celebrated  for  their  line  fruit,  and 
some  of  the  choicest  kinds  to  be  met  with,  in  various 
parts  of  the  United  States,  have  been  brought  from 
their  nursery.  A  very  extensive  and  excellent  col- 
lection of  fruits,  both  imported  and  native,  were  orig- 
inally commenced  about  ten  years  since,  by  William 
Coxe,  esquire,  of  Burlington,  New-Jersey,  and  is  now 
for  sale  by  I.  Smith  &  Co.  at  that  place.  In  this  grand 
collection,  there  are  eighty  kinds  of  apples,  (now  one 
hundred  and  thirty  three,)  ninety  kinds  of  pears,  and 
fifty-one  of  cherries,  nearly  all  imported,  and  one 
hundred  varieties  of  peaches.  Mr.  Samuel  Coles,  of 
Moor's  town,  New-Jersey,  has  also  an  excellent  col- 
lection. Several  French  gentlemen,  who  have  taken 
up  their  residence  near  Philadelphia,  have  done  much 
in  a  few  years  towards  improving  our  stock  of  fruits, 
by  importing  largely  of  the  finest  kinds  from  France  ; 
and  there  can  be  no  doubt,  if  we  take  pains  to  propa- 
gate from  the  valuable  stock  in  our  power,  that  in  a 
few  years,  the  nighbourhood  of  Philadelphia  may 
boast  of  as  fine  a  collection  as  can  be  desired. 

"Under  the  article  apple,  some  important  remarks 
were  given  on  this  subject  ;  the  editor  has  now  great 
pleasure  in  presenting  to  the  American  publick  the 
first  attempt  ever  made  to  collect,  in  one  view,  a  list  of 
the  finest  kinds  of  apples  growing  in  the  United 
States.  For  the  materials,  of  which  this  list  was  com- 
posed, he  has  been  indebted  to  Mr.  William  Prince, 
of  Long-Island,  Mr.  R.  Riley,  of  Marcus  Hook,  Ches- 
ter county,  William  Coxe.  esquire,  of  Burlington,  and 
the  honourable  Judge  Boudinet,  of  Newark,  New-Jer- 
sey ;  through  whom,  also,  the  valuable  facts  from  Mr« 


124          CULTURE  AND  MANAGEMENT 

John  Ogden,  of  Newark,  and  from  Mr.  Asa  Hillyes, 
of  Orange,  Essex  county,  New-Jersey,  were  obtained  j 
and  he,  with  thanks,  expresses  his  obligations  to  them 
for  their  ready  assistance  and  communication.  At- 
tentive, however,  as  his  friends  have  been,  he  cannot 
suppose  that  the  list  comprehends  every  apple  in  the 
United  jStates  ;  but  he  is  satisfied,  that  the  m©st  valu- 
able have  been  described,  and  he  will  gladly  receive 
accounts,  of  any  others,  which  may  have  been  unno- 
ticed, and  add  them  to  the  list,  should  another  edition 
of  this  work  be  called  for." 

John  Kenrick,  esquire,  and  sons,  of  Newton,  near 
Brighton,  have  for  several  years  been  engaged  in  a 
nursery  establishment  consisting  of  a  handsome  collec- 
tion of  fruit  and  ornamental  trees  and  shrubs.  From 
their  long  experience  they  are  enabled  to  conduct  such 
an  establishment  with  much  advantage  ;  and  by  the 
aid  ajid  encouragement  of  several  gentlemen  who  are 
in  the  habit  of  importing  horticultural  productions 
from  abroad,  their  nursery  is  continually  increasingin 
variety  and  improving  in  character.  They  are  par- 
ticularly desirous  to  discard  all  such  fruit  as  are  known 
to  have  become  deteriorated  or  subject  to  blast,  and  to 
cultivate  such  only  as  stand  high  in  the  opinion  of 
connoisseurs  as  possessing  superior  qualities. 

From  the  ample  catalogues  of  Dr.  Mease  and  Wil- 
liam Coxe,  esquire,  and  from  other  sources,  1  have  se- 
lected a  list  of  those  which  are  held  in  most  estima- 
tion, and  such  as  are  generally  in  demand. at  market* 

Those  marked  c.  are  cider  apples. 

1.  American  pippin,  c.  "was  brought  from  Maryland 
to  Marcus  Hook,  thirty  years  since,  it  is  of  a  flattish 
form,  middle  size,  firm  substance,  resembling  the  van- 
devere,  and  will  keep  till  harvest.  Mr.  Coxe  de- 
scribes it  as  a  long  fruit,  having  a  dull  red  stripe. 
Fourteen  bushels  of  these  apples  are  required,  at  Mar- 
cus Hook,  to  make  one  barrel  of  cider*"  (Mease.) 


OF  JRUIT   TREES.  H>5 

r2.  American  nonparid,  or  doctor  apple,  in  Pennsyl- 
vania. "Will  keep  from  November  to  March.  A 
large  red-striped  apple,  of  excellent  flavour,  and  very 
juicy.  It  keeps  tolerably  well  during  winter.  The 
tree  is  subject  to  blast." 

3.  Autumn,  or  Fall  pippin.     "Ripens   in  October. 
A  large  yellow  apple,  acid  taste,  and  pleasant  flavour. 
It  is  also  a  good   kitchen  apple.     It  usually  weighs 
nineteen  ounces.     Keeps  well." 

4.  AunCs  apple.     "This  is  a  beautiful  and  large  ap- 
ple,  of  an   oblong  make,   resembling  the  Priestly  in 
shape  ;  the  skin  smooth,  streaked   with  a  lively  red, 
on  a  yellow  ground  ;  the  flesh  is  yellow,  breaking  and 
juicy  5  of  an  agreeable  flavour,  but  not  rich.    It  ripens 
in  November,  and,  from  its  handsome  appearance,  is  a 
valuable  market  fruit.      The  tree  is  small,  the  growth 
delicate,  and  its  fruitful  ness  great.      It  is  extensively 
cultivated  in  several  of  the  eastern  counties  of  Penn- 
sylvania."    (Coxe.) 

5.  Baldwin  apple*  or  Pecker  apple ;  is  a  very  valua- 
ble red  apple,   large  and  beautiful,  fine  flavoured,  and 
will  keep  till  April.     It  is  in  high  estimation  in  Mas- 
sachusetts. 

6.  Baltimore  apple.     In  the  transactions  of  the  hor- 
ticultural society  of  London,  published  in  1817,  it  is 
stated,  that  a  large  apple,  raised  in  the  garden  of  Mr. 
Smith,  near  the  city  of  Baltimore,  was  exhibited  ;  it 
had  been  recently  imported  by  captain  George  Hob- 
son,  of  Baltimore,  who  sent  it  to  sir  Joseph  Banks,  by 
whom   it  was  presented  to  the  society.     This  apple, 
of   which   an   engraving  accompanies   this  account, 
weighed  one  pound  seven  and  a  half  ounces;  it  meas- 
ured in  circumference  one  foot  two  inches  and  three 
quarters,  and  in  height  as  it  stood,  was  four  inches,  it 
proved    very  good,   though  over  ripe  ;  it   was  very 
close  at  the  core,  and,  if  a  good  beat-fir,  will  deserve 
general  cultivation.     The  drawing  is  coloured,  and 
very  interesting. 


126          CULTURE  AND  MANAGEMENT 

Note  by  the  editor  of  the  American  Farmer. 
"The  apple  here  spoken  of  grew  on  the  farm  of  Rob- 
ert Smith,  where,  we  are  authorized  to  state,  cuttings 
maybe  had  for  grafting-" 

7.  Black  afitle.     u  Ripe  in  November;  a  very  deep 
red.     A  much-admired  fruit  near  Trenton,  New  Jer- 
sey.    Mr.  Boudinot,  of  New  Jersey,  says,  u  there  is 
an  apple  lately  discovered  here,  which  is  called  by  the 
owner  of  the  orchard,  a  black  apple.     It  appears  to  be 
a  species  between  the    Spitzenburgh    and    common 
black  apple."     (Mease.) 

8.  Brownite.     In  Mr.Riley's  opinion,,  this  is  excell- 
ed by  none  for  the  table.     It  is  ripe  in  September,  and 
keeps   well.     It  was  discovered  by  Rowson,  an  old 
Swede,  near  Marcus  Hook. 

9.  Bow  apple.     Ripens  in  June  and  July  ; — equal 
to  any  summer  apple.     It  is  juicy,  tender,  and  mild; 
of  a  light  yellow  colour. 

10.  Be  U  flower.     "A   long  yellow  apple,  of  good 
flavour,  very  large,  and   excellent  for  the  table,  and 
for  cooking.     When  fully  ripe,  which  is  in  October, 
the   seeds  may   be    heard  to    rattle,    when   shaken. 
This  beautiful  apple  will  keep  well  through  the  win- 
ter :  and  it  is  held  in  great  estimation  in  the  Phila- 
delphia market." 

11.  Bullocks  pippin,  or  sheep^s  snout.     This  is  a  na- 
tive of  New  Jersey,  and   is  sometimes  called  the  long 
torn.     It  is  in   high  repute,  in   autumn   and  the   first 
part  of  winter,  for  its  rich  and  sprightly  juice,  and  is 
much  admired  when  baked. 

12.  Campfald,  or  Newark  sweeting,  c.     "  Is  a  large 
sweet  fruit,  of  a  pale  red  colour;  ripens  about  the  be- 
ginning of  October,  and  keeps  well,  if  carefully  pick- 
ed.    Being  a  rich  fruit,  it   is  necessary  to  mix  the 
Harrison   apple  with  it  in  order  to  refine  the  cider 
produced  from  it." 

13.  Cat-head.    "This  is  a  very  large,  round  apple. 


OF   FRUIT   TREES.  12? 

flattened  at  the  ends,  and  deeply  hollowed :  the  stalk 
is  short  and  thick,  so  deeply  sunk  as  to  be  almost  im- 
perceptible :  the  colour  a  greenish  yellow,  the  flesh 
white  :  a  good  apple  for  cooking  and  drying,  but  apt 
to  drop  from  the  tree,  from  its  great  weight ;  and  de- 
ficient in  point  of  richness  and  flavour."  (Coxe.) 

14.  Catline,  c.     A   Delaware  autumn   cider    fruit, 
and  considered  a  pleasant  eating  apple,  in  its  season. 
The  tree  is  very  productive,  and  an  early  bearer. 

15.  Carthouse,  or  gilpin,  c.     "This  apple  is  said  to 
have  been  brought  from'  Virginia.     It  is  highly  es- 
teemed for  its  excellence  as  a  table  apple,  late  in  the 
spring,  and  as  a  good  cider  fruit.     It  is  a   most  abun- 
dant bearer,  and  hangs  on  the  tree  very  late  in  the 
season.     The  tree  is  hardy;  of  a  handsome,  open, 
spreading,  and  vigorous  growth:  the  fruit  is  small; 
the  colour  a  deep  red,  and  sometimes  a  little  streaked 
with  yellow;  the  skin  of  a  polished  smoothness;  the 
form  inclining  to  oblong.     The  flesh  is   very  firm, 
yellow,  and  rich  ;  not  fit  for  eating  until  mid-winter, 
when  it  becomes  juicy,  tender,  and  finely  flavoured." 
(Coxe.) 

16.  Cider  apple,  c.     "The  apple  propagated  under 
this  name  is  highly  esteemed,  as  a  most   productive 
and  excellent  cider  fruit,  in  the  county  of  Bucks,  and 
the  contiguous  parts  of  Pennsylvania.     The  size  is 
middling ;  its  appearance  resembles  the  vandevere ; 
the  skin  is  smooth,  a  lively  streaked  red  :  it  is  a  pleas- 
ant table  fruit,  but   is  chiefly  used   for  cider.     The 
tree  is  tall  ;  the  lirnbs  shoot  upward.     It  is  sometimes 
loaded  with   fruit,   beyond  any  other  tree  in  our  or- 
chards ;  requiring  great  care  to  prevent  the  branches 
being  destroyed  by  the  weight  of  fruit.      It  ripens  in 
October  and  November."  (Coxe.) 

17.  Codling.     The  codling,  called  also  the  English 
codling,  is  a  very  fine  fruit  for  pies  and  stewing,  and  is 
also  a  pleasant  table  apple.     It  grows  very  large  and 


128  CULTURE    AND   MANAGEMENT 

fair  ;  the  form  is  oblong,  rather  irregular  ;  the  skin  is 
a  bright,  though  pale  yellow,  with  a  fine  blush,  fre- 
quently, towards  the  sun  ;  it  is  somewhat  pointed  to- 
wards the  blossom  end  ;  the  stalk  short ;  the  flesh 
white,  tender  and  sprightly.  The  tree  is  uncommon- 
ly handsome,  vigorous  and  fruitful  ;  bearing  very 
young,  and  constantly  ;  the  leaves  are  large  ;  it  makes 
a  fine  appearance  in  an  orchard.  The  fruit  is  fit  for 
stewing  from  the  first  of  August,  but  does  not  become 
fully  ripe  until  the  end  of  that  month,  and  continues 
in  season  till  late  in  October.  It  is  one  of  the  profit- 
able apples  for  market  ;  ripening  gradually,  and  be- 
ing very  free  from  rot."  (Coxe.) 

18.  Corlies  sweet,  c.     "This   is  a  large,  fair  apple, 
rather  long  in  shape,  of  a  bright  yellow  colour,  smooth 
skin,  a  faint  blush,  and  a  few  small  grey  specks ;  the 
stalk  is  short,  and  of  a  middling  thickness  ;  the   flesh 
is  coarsely  grained,   white  and  sweet  ;  it  ripens   in 
September  and  October,  but  will  keep  later  for  cider, 
for  which  it  is  highly  esteemed.     The  tree  grows  vig- 
orously, with  a  deep  green  foliage,  and  round  head  : 
it  is  a  great  bearer.      It  was  brought  from   East  Jer- 
sey."    (Coxe.) 

19.  Cooper's  russeting,  c.     "Keeps  from  October"  to 
May.     A  natural  fruit,   produced  on  the  farm  of  Jo- 
seph Cooper,  of  New  Jersey,  who  believes  it  to  be  of 
Indian  origin  ;  as  the  tree,  from  which   he  (when  a 
young  man)  preserved  a  graft,   was  an    old  decayed 
tree,  and  the  place  on  which  it  grew  was  originally  the 
site  of  an  Indian  village.      It  is  somewhat  dry,  but  of 
a  pleasant  sweetish  taste.      This  apple  makes  most 
excellent  cider  :  it  is  also  a  good  pie  apple,  and  best 
when  not  pared.      Pears,  boiled   in    russeting  cider, 
with  about  half  sugar,  make  a  good  preserve.     The 
trees  bear  abundantly  every   second  year  :  the  lirnbs 
spread  horizontally,  and  are  short.      This  excellent 
fruit,  being  justly  esteemed,  is  much  propagated  by 
engrafting,  in  New  Jersey."    (Mease.) 


OF  Flit  IT   TREES. 

20.  Flat  sweeting,  or  hornet  sweeting,  from  the  cir- 
cumstance of  its  being  a  favourite  of  hornets,  on  ac- 
count of  its  rich,  sirupy  juice.  This  is  a  flat  apple, 
thin  skin,  and  of  a  yellowish  colour  ;  flesh  white,  and 
juice  saccharine  and  pleasant.  Ripe  in  September, 
and  will  keep  several  months.  It  is  doubtful  whether 
this  fruit  is  known  out  of  the  county  of  Plymouth, 
Its  origin  not  ascertained, 

21.  Gloucester  white,  c.  "The  apple  is  of  a 
middling  size  ;  of  a  shape  not  very  uniform,  varying 
from  an  oblong  to  a  flat  form  ;  the  colour,  when  ripe, 
is  a  bright  yellow  ;  rich,  breaking  and  juicy  ;  of  a  fine 
flavour,  as  a  table  apple;  and  producing  cider  of  an 
exquisite  taste.  The  stalk  is  of  the  ordinary  length, 
inserted  in  a  cavity  of  medium  depth  ;  the  crown  is 
moderately  deep  ;  the  time  of  ripening  is  about  the 
first  of  October,  after  which  the  fruit  soon  falls,  and 
is  fit  for  cider :  it  does  not  keep  long,  but  while  in 
season,  is  a  delicious  table  apple.  The  tree  is  very- 
thrifty,  hardy  and  vigorous  ;  of  a  regular  and  beauti- 
ful form,  and  very  productive.  It  is  much  cultivated 
in  the  lower  counties  of  Virginia  ;  from  whence  I 
procured  it,  as  an  apple  of  high  reputation."  (Coxe.) 

22.  Golden  pippin.     "Keeps  from  October  to  Janua- 
ry ;  slightly  acid  ;  yellow  on  one  side,  and  red  on  the 
other  :  it  is  a  good  apple,  according  to  Mr.  Riley,  and 
was  brought  from  England  by  William  Penn.     It  suc- 
ceeds best  on  a  sandy  soil." 

23.  Golden  rennet.     "A  beautiful  and  excellent  ap- 
ple, of  a  bright  yellow  tint,  marked  on  the  south  side 
with  faint  red  streaks,  and  yellow  brown  dots  ;  its 
flesh  is  remarkably  tender,  and   of  a  glossy  white  ; 
the  juice  has  the  taste  and  flavour  peculiar  to  pine  ap 
pies,   and   which  is  also  found  in  the  golden  pippin  t 
when  stored,  it  ripens  in  December,  but  attains  to  per- 
fection only  in  February.     The  tree  has  a  healthy  ap- 
pearance, and  is  of  a  middling 

12 


130  CULTURE  AND  MANAGEMENT 

24.  Green  everlasting.      "Light  green  colour  ;  skin 
remarkably  smooth  and  fair.      This  apple  keeps  well 
until  late  in  the  summer,  and  some  have  kept  perfect- 
ly sound  more  than  a   year  from  the  time  they  were 
gathered."   (Mease.) 

25.  Green  Newton  pippin,  c.     "It  is  of  a  flattish  form, 
and  green  colour,  when  first  gathered,  turning  yellow 
in  the  spring,  and  is  justly  esteemed  the  best  table  ap- 
ple in  America.      It  is  supposed  to  have  come  origin- 
ally from  Holland,  but  Mr.  Prince  says,  it  originated 
in  the  town  of  Newton,  Queen's  county,  Long  island, 
state  of  New-York.      In  general,  apples,  kept  till  the 
spring,  lose  their  flavour,  and  become  mealy,  but  the 
Newton  pippin  may  be  kept  till  June,  without  losing 
either  its  juice  or  flavour.     It  is  an  excellent  apple  for 
cider,  either  alone  or  mixed  with  others,      Many  va- 
rieties are  raised  from  the  seed  of  it,  of  a  large  size, 
but  different  in  form  and  colour.      Mr.  Riley,  of  Mar- 
cus Hook,  says,  there  are  two  varieties  raised  at  New- 
ton,  in    Chester  county.      The  flat  sort  is  much  the 
best,  and  the  greatest  bearer.     It  is  an  excellent  apple 
for  house  use  ;  makes  a  large  quantity  of  cider,  though 
of  a  thin  quality.     A  large  long  kind,  sometimes  call- 
ed lady-finger,  is  not  so  good ;  the  taste  is  not  so  pleas- 
ant, and  they  have  a  thick  skin.      This  apple  is  of  a 
beautiful  golden  colour  in  the  spring.      The  trees  of 
both  those  varieties  grow  larger,  and  are  great  bear- 
ers.    Forsyth  remarks,  that  the  Newton  pippin  sel- 
dom ripens  in  England.     Mr.  Cooper,  of  New  Jersey, 
remarks,  that  the  Newton  pippin  does  not  thrive  in. 
a  sandy  soil."  (Mease.) 

26.  Grey  house,  c.      "Mr.  Riley,  of  Marcus  Hook, 
thinks  this  is  not  excelled   by  any  for  making  cider : 
it  is  of  a  middling  size,  reddish  grey  colour,  ripe  in 
October.     Cider  is  made  of  it  in  November.     The 
tree  bears  but  every  other  year,  and  then  is  heavily 
loaded.    It  is  a  very  tender  fruit,  though  late  in  bios- 


O*1   FRUIT   TfcEES.  131 

Boming.  At  the  time  of  the  formation  of  this  frait,  it 
is  very  subject  to  perish  by  easterly  winds,  attended 
by  cold  rains,  which  frequently  cause  the  apples  to 
fall  offin  abundance,  sometimes  to  the  loss  of  the  whole 
crop  ;  and,  on  an  average,  the  tree  does  not  succeed 
in  bearing  a  good  crop  above  one  fourth  of  the  time. 
It  was  first  discovered  by  P.  Roman,  in  his  township, 
(Marcus  Hook,)  by  a  natural  tree,  that  grew  close  to 
his  house ;  hence  called  his  house  tree,  and  by  some. 
Roman  knights.  This  tree  is  oi  a  middling  size,  in- 
clines to  grow  low,  and  is  short  lived.  Twelve  bush- 
els of  these  apples  are  required  to  make  a  barrel  of  ci- 
der." (Mease,) 

27.  Hagloe  crab,  c.  "According  to  Mr.  Marshall,  a 
gentleman  in  Herefordshire,  England,  Mr.  Bellamy, 
produces  cider  from  the  Hagloe  crab,  which,  for  rich- 
ness, flavour,  and  price  on  the  spot,  exceeds,  perhaps., 
every  other  fruit  liquor,  which  nature  or  art  have 
produced.  He  has  been  offered  sixty  guineas  for  a 
hogshead,  containing  one  hundred  and  ten  gallons  of 
this  liquor."  William  Coxe,  esquire,  of  Burlington, 
New-Jersey,  having  cultivated  this  fruit,  describes  it 
as  follows  :  "The  fruit,  when  fully  ripe,  has  a  yellow 
ground,  streaked  with  bright  red;  the  size  about  mid- 
dling ;  the  form  round,  flat  at  the  ends;  the  stalk 
large  ;  the  flesh  remarkably  soft  and  woolly,  but  not 
dry  ;  the  taste  acid,  but  highly  flavoured  ;  the  quanti- 
ty of  juice  smaller,  in  proportion  to  the  fibrous  matter, 
than  in  most  other  apples,  requiring  nearly  one  third 
more  of  the  hagloes  for  a  barrel  of  cider,  than  of  com- 
mon fruit  ;  the  juice,  though  uncommonly  clear,  ie 
singularly  rich  ;  and  though  the  smell  of  the  apple  IF 
faint,  the  flavour  of  the  cider 4s  high,  and,  when  prop- 
erly manufactured,  is  very  rich.  The  colour  of  the 
flesh  is  pale,  but  that  of  the  ci<W,  dark;  it  ripens  in 
August  and  September ;  keeps  a  long  time  without  rot- 
ting ;  it  bears  abundantly  and  early  ;  the  growth  of 


l2fl  CULTURE    AND   MANAGEMENT 

the  tree  is  very  uncommon  ;  thick  strong  shoots  ; 
buds,  particularly  at  the  extremity  of  the  branches, 
very  large  ;  the  colour  of  the  wood  dark  ;  the  size  of 
the  tree  is  small.  The  Hagloe  is  an  uncommon  fine 
cooking  apple  ;  and  from  its  great  beauty  and  large 
size,  added  to  its  abundant  bearing,  is  a  valuable  mar- 
ket fruit." 

28.  Harrison  apple,  or  long  stem,  c.     "It  is  of  a  mod- 
erate size,  and  of  a  rich  dry  taste,  with  a  tartness,  that 
renders  its  sweetness  agreeable  and  lively.     It  ripens 
about  the  beginning  of  November;  keeps  a  longtime, 
arid  answers  well  for  culinary  purposes.     The  cider 
made  from  this  apple  is  clear,  high  coloured,  rich,  and 
lively.     General  Washington  was  presented   with  a 
barrel  of  it,  by  judge  Boudinot,  of  Newark,  New-Jer- 
sey, and  he  declared  his  preference  of  it  to  that  made 
from  Hughes's  Virginia  crab.      This  fruit  originated 
in  Essex  county,  New-Jersey,  where  it    is  now   very 
extensively  cultivated.     The  cider  from  this  fruit  sells 
from  eight  to  ten  dollars  per  barrel.      Mr.  Coxe  ob- 
serves, uas  a  more  vinous,  rich,  and  highly   flavoured 
liquor,   I   prefer   the    Harrison   to  the  crab  cider." 
(Mease.)     "One  tree  of  this  kind,  this  year,  ( 1 8 1 7,)  in 
an  orchard  in  Essex  county,"  says  Mr.  Coxe,  "produc- 
ed upwards  of  one   hundred  bushels,   eighty-seven  of 
which  were  gathered,  when  fully  ripe  ;  the  others 
were  fallen  fruit,  carefully  measured,  to  ascertain  the 
quantity." 

29.  Harty  sweeting,  c.     A  small  yellow  apple  ;  ri- 
pens in  autumn,  and  is  considered  a  valuable  cider  ap- 
ple, but  not  very  useful  for  other  purposes. 

30.  High-top  "sweeting.      This  tree,  it  is  believed,  is 
peculiar  to  the  old  Plymouth  colony.      The  first  set- 
tlers, either  from  choice,  or  for  want  of  other  varie- 
ties, cultivated   it  more  generally  than  any  other  ap- 
ple.    It  is  now  much  on  the  decline.      The  fruit  is 
under  the  middle  size  ;  of  a  yellowish  colour,  pleas- 


OP   FRUIT   TREES.  13S 


ant  taste  ;  but  chiefly  used  for  baking,  and 

It  is  ripe  in  August,  and  is  not  long  preserved.     The 

tree  is  remarkable  for  its  long  upright  stem. 

31.  Holmes  appk,  c.  Was  first  planted  by  J.  Holmes, 
esquire,  of  Kingston,  Plymouth  county.      He  set  in 
the  ground  a  small  sprout,  without  knowing  its  quali- 
ties, and  in  the  eleventh   year  he  gathered   from   it 
thirty  bushels   of  apples.      It  is  now  much  admired, 
and  extensively  cultivated,  in  thi*  vicinity.     The  tree 
bears  young,  and  every  year ;  the  more  abundantly 
every  second  year.      The  fruit  is  of  a  middling  size  ; 
the  skin  white,  with  a  blush  on  the  sun  side.     Ripe  in 
November  ;  keeps  through  the  winter  ;  has  a  pleasant 
flavour,  and  makes  good  cider. 

32.  Holten  sweeting,  c.     It  is  among  the  excellences 
of  this  tree,  that  it  flourishes  on  a  thin  soil,  and  that  it 
bears  remarkably  early,  and  very  uniformly.      Ripe 
in  September,  and  is  an  excellent  fall  apple  for  family 
use,  and  for  cider  of  the  first  quality.      It  is  deserving 
of  general  cultivation.      No  account  of  its  origin  has 
been  obtained. 

33.  Hughes^s  Virginia  cra6,  c.     UA  small  fruit,  of  a 
light  green  colour,  striped   with   red,  and  of  a  harsh 
unpleasant  taste.     Originated  in  Virginia ;  and  is  high- 
ly valued  as  a  cider  fruit,  as  its  must  is  less  disposed, 
from  its  great  acidity,  to  rise  too  high  in  fermentation, 
than  that  of  any  other  apple  ;  and  it  has,  besides,  al- 
most every  other  property  of  a  cider  apple.      The 
trees  bear  abundantly  ;  the   fruit   ripens  late,  and  is 
free  from  rot  of  any  kind  ;  the  fruit  is  small  and  hard, 
and,  therefore,   bears   the  fall  from  the  tree  without 
bruising.     It  grinds  small,  and  the  pulp  is  remarkably 
tough,  yet  parts  with  its  juice  readily  ;  and  the  must 
runs  from  the  press  very  fine  and  clear. 

34.  Lady  apple.  Pomme  d'Apis.    This  is  of  French 
origin  ;  of  a  bright  red  colour  next  the  sun,  and  yel- 
low and  green  on  the  other  side.      A  most  beautiful 

*12 


i^i  CULTURE    AND    MANAGEMENT 

Jittle  ap£le,and  of  pleasant  taste.     It  keeps  well  tku 
ing  the  winter,  and  is  a  much  admired  dessert  apple. 

35.  Lady  jinger.     A  long,  tapering  fruit,  of  a  beau- 
tiful yellow  and  red  colour.     It  is  well  flavoured,  and 
keeps  untilJune.     The  tree  bears  abundantly. 

36.  Large  red  and  green  sweeting.     Ripens   in  Sep- 
tember.    A  very  large  fruit,  weighing  a  pound.     Red, 
streaked  on  a  yellow  ground  ;  the  flesh   sweet  and 
tender. 

37.  Large  early  harvest.     "Ripens  in  June  and  Ju- 
ly.    It  is  usually  as  large  as  a  middle  sized   Newton 
pippin ;  of  a  pale  yellow  colour,  when  ripe ;  of  a  pleas- 
ant acid  taste,  and  answers  best  for  tarts,  and  may  be 
used  for  that  purpose,  when  no  larger  than  a  nutmeg ; 
but  cutting  them  in  two  equal  parts,  without  peeling." 
(Mease.) 

38.  Loring  sweeting.     The  apple,  known  by   this 
name,  was  brought  from  the  county  of  Bristol,  by  Mr. 
E.  Loring,  of  Plympton,  Plymouth  county,   and  is 
much  cultivated  in  this   vicinity  ;  its  origin,  or  the 
name  by  which  it  is  distinguished  in  other  parts  of 
the  country,  1  have  not  been  able  to  ascertain.     The 
fruit  is  large  and  fair  ;  of  a  pale  yellow  colour  ;  the 
flesh  is  sweet,  and  extremely  pleasant ;  abounding  in 
a  rich  sirupy  juice  ;  and,  as  a   baking  apple,  it  is  of 
superiour  excellence.     It   ripens  in  autumn,  and  re- 
tains its  good  properties  till  March.     This  fruit  ought 
to  be  introduced  into  every  orchard. 

39.  Large  yellow  Newark  pippin — Yellow  pippin — 
French  pippin  of  'Newark,  c.     "Abounds  near  Newark, 
New  Jersey  ;  an  excellent  winter  apple,  of  a  greenish 
colour  outside,  rich  saccharine  taste,  yellow  substance, 
and  of  a  higher  flavour  than  the  Newton  pippin.     It 
is  so  abundant  in  juice,  that  a  barrel  of  cider  has  been 
made  from  seven  bushels  ;  but  the  cider  is  not  of  the 
first  quality.     It  is  said  to  have  been  imported  from 
France."    (Mease.) 


OF   FRUIT   TREES.  135 

10.  Maiderfs  blush.  "This  is  an  apple  oflarge  size, 
and  great  beauty  ;  exhibiting  a  lively  contrast  —a  yel- 
low ground,  with  a  bright  red  cheek  ;  whence  it  de- 
rives its  name,  given  to  it  by  Samuel  Allison,  esquire, 
late  of  Burlington,  w^  first  brought  it  into  notice  : 
the  form  is  flat,  the  skin  smooth,  the  flesh  white,  ten- 
der and  sprightly  ;  remarkably  light,  and  fitted  for 
drying,  for  which  it  is  preferred  to  any  apple  of  the 
season  ;  the  stalk  is  short,  and  grows  in  a  deep  hol- 
low, as  does  the  eye  :  the  fruit  ripens  in  August,  and 
continues  in  perfection  till  the  end  of  September  ; 
and  is  fit  both  for  pies  and  the  table.  The  tree  is  un- 
commonly handsome,  as  well  as  vigorous  in  Us  growth ; 
forming  a  fine  open  and  spreading  head  :  it  bears  a- 
bundantly  and  constantly,  and  is  a  very  popular  ap- 
ple in  the  Philadelphia  market."  (Coxe.) 

41.  Michael  Henri/.     "A  winter  fruit  ;  a  long  green 
apple,  much  admired  for  the  table,  in  Monmouth  coun- 
ty, New-Jersey.     It  is  a  sweet,  juicy,  sprightly  and 
well  flavoured  apple." 

42.  Monstrous  pippin,  or  American  gloria  mundi.  "It 
originated  on  the  farm  of  Mr.  Crooks,  near  Red  Hook, 
in  New-York.      It  is  of  a  yellow  colour,  when   ripe, 
and  resembles  in  flavour  the  fall  pippin,  or  piplin.    It 
will  keep  from  November  till  March.      The  fruit  of 
the    original   tree   weighed  twenty-seven    ounces." 
(Mease.) 

43.  Morgan  apple.     "Ripe  in  October.     So  named 
by  Samuel  Coles,   of  Moorstown,  New-Jersey  ;  as  it 
came  from  the  late  I.  Morgan.     A  pleasant  eating  ap- 
ple ;   will  keep  till  May.     A  great  bearer."    (Mease.) 

44.  Newark  king  apple.      "It  is  a  very  large   red 
fruit ;  ripens  in  October,  and  when  mellow,  has  a  very 
pleasant  taste,  and  is  generally  used  as  a  winter  apple 
about  Newark,  New-Jersey,  though  it  does  not  keep 
so  well  as  some  others." 

45.  Nonsuch.     This  is  a  fine  red  apple,  having  an 


136  CULTURE    AND    MANAGEMEN1 

agreeable  flavour  ;  will  keep  sound  till  late  in  the 
spring,  and  is  much  esteemed  in  Massachusetts,  for 
its  good  properties. 

46.  Nursery  apple.     "Is  the  size  of  the  Harrison 
apple.     When  first  ripe  it  is^f  a  greenish  colour,  but 
in  the  latter  part  of  the  winter,  it  turns  yellow.      It 
is  frequently  kept  until  June   and  July,  and  has  been 
kept  sound  until  September.      It  originated  in  a  nur- 
sery of  Jos.   Baldwin,  at   Cranetown,   3Sew-Jerst).'* 
(Mease.) 

47.  Pearmain,  c.     The  winter  pearmain  is  among 
the  first  cultivated  apples  by  the  fathers   of  the  old 
Plymouth  colony,  and  is,  undoubtedly,  of  English  de- 
scent.    Many  trees  of  this  kind  are  now  supposed  to 
be  more   than    one  hundred  years   old,  and  grafted 
trees  from  them   produce   the   genuine  fruit  in  great 
perfection.      The  tree  is  tall  and  upright,  forming  a 
handsome  regular  top  :  it  is  hardy,  and  will  flourish 
in  a  light  soil.      It  is  not  an  early   bearer,  but  when 
attained  to   about   twelve   years,  from   having  been 
grafted,  it  produces  more  abundantly  and  uniformly 
than  any  other  kind   within   our   knowledge.     The 
fruit  is  scarcely  excelled  as  a  table  apple,  or  for  cook- 
ery; and  the  cider  made  from  it,  is  said  to  beinferiour 
to  none.     The  apple  is  of  a  moderate  size;   fair  and 
smooth  ;  of  a  reddish  colour,  interspersed  with  green 
and  yellow  ;  the  flesh  a  rich  yellow ;  the  flavour  slight- 
ly aromatick,  and  agreeable.     There  are  two  or  three 
varieties  of  this  apple,  but  rather  of  an  inferiour  qual- 
ity. 

48.  Pennoctfs  red  winter.     A   large,   fair,  pleasant, 
spicy,  apple  ;  of  an  oval,  and  somewhat  flat  form  ;  of  a 
reddish  colour.    It  originally  came  from  Jos»  Pennock, 
of  Springfield  township,  Delaware  county.     The  tree 
grows  large,  and  is   very  handsome ;  a  great  bearer, 
and  the  fruit  is  in  great   repute   in   the   Philadelphia 
market. 


OF   FRUIT   TREES.  137 

49.  Priestly.     "Keeps  from  December  to  April  ;  o- 
riginaliy  cultivated  in  Buck's  county,    Pennsylvania. 
A  large,  long,  juicy  fruit,  and  of  a  spicy  flavour  5  col- 
our red.      This  tree  grows  very  straight,  and  is  of  a 
handsome  shape."     (Mease.) 

50.  Pove-shon^  c.   "Is  a  small  red  apple  ;  ripe  about 
the  latter  end  of  September  ;  of  a  pleasant  flavour,  and 
makes  good  early  cider  ;  for  which  purpose  it  ie«  gen- 
erally used  about  Newark,  New-Jersey."    (Mease.) 

51.  Pound  apple.     "This  is  a  large  fair  apple,  very 
showy,  the  form  is  flat,  the  stalk   short,   and    planted 
in  an  indented  cavity  :  the  skin  is  smooth,  a  pale  yel- 
low, inclining  to  a  green,  streaked  with  a   lively  red  ; 
the  flesh  of  a  yellowish  cast,  mixed  with  a  small  portion 
of  green  ;  juicy  and  sprightly ;  well  fitted  for  cooking; 
it  ripens  in  October,  and  keeps  for  several  months :  the 
tree  is  large,  vigorous  and  spreading."     (Coxe.) 

52.  Quince  apple.      "The  tree  is  of  large  and  vig- 
orous  growth,   the  size  of  the  apple  large,  the  shape 
flat,  the  skin  when  fully  ripe  is  yellow,  the  flesh  rich, 
yellow  and  juicy  :  in  appearance,  it  somewhat  resem- 
bles a  large  yellow  Newton  pippin.     It  came  original- 
ly from  the  state  of  New-York.      Ripens  in  Novem- 
ber."    (Coxe.) 

53.  Queen  apple.  (Summer  queen.)      "The  summer 
queen  is  an  apple  of  the  finest  quality,  and  its  appear- 
ance is   uncommonly  beautiful.      The  size  is  large  , 
the  skin  has  a  fine,  rich,  yellow  ground,   mixed  with 
red,  handsomely  striped  and  clouded,  sometimes  in  a 
proportion  greater  than  the  yellow  ;  the  blossom  end 
is  much  pointed,  and  full  of  little   furrows  and  protu- 
berances ;  the  stalk  is  long,  and  planted  in  a  deep  cav- 
ity, with  projections  of  the  flesh  around  the  stalk,  like 
the  Roman  stem — the  flesh  is  rich,  yellow,  and  high- 
ly scented  ;  equally  suited  for  eating  and  stewing.  It 
is  not  fully  ripe  until  the   beginning  of  August,   but 
can  be  used  for  stewing  long  before   that   time :  the 


138          CULTURE  AND  MANAGEMENT 

tree  is  of  a  very  luxuriant  growth,  with  large  leaves* 
and  hanging  boughs :  it  is  a  great  and  constant  bearer : 
it  is  known  by  the  name  of  sweets  harvest,  in  many 
parts  of  New-Jersey."  (Coxe.) 

54.  Rarlton  sweeting,  c.      '"Rich  flavour,  egg-shap- 
ed, makes   good   cider,    which   keeps  well :  brought 
from  Rariton,  hy  Mr.  Ogden's  father.  (Mease.) 

55.  Red  everlasting.     "Ripe  in  November.     Its  col- 
our deep  red,  it  is  a  small  sized  fruit,  of  tolerable  fla- 
vour, and  keeps  well   till   June  or  July,    but   grows 
mealy  and  dry."     (Mease.) 

56.  Red  ling,     "Was  brought  about  sixty  years  since 
from  Pennsylvania  to  New-Jersey,  by  the  mother  of 
Mr.  Jos.  Cooper,  who  thinks  it  is  the  best  keeping  ap- 
ple now  known.     The  colour  is  of  a  light  shining  red, 
and  of  very  pleasant  smell  and  taste.      They  hang  on 
well,  being  suspended  at  the  end  of  a  twig.     It  some- 
what resembles  the  Priestly  apple."     (Mease.) 

57.  Red  streak,  c.      "Originally    from    England — a 
winter  fruit  ;  keeps  well,  but  shrinks  ;  of  a  pleasant 
flavour,  red  with  spots,  and  generally  has  a  russet  col- 
oured teat  on  the  lower  side.  The  tree  grows  straight- 
When  used  for  pies,  they  need   not  be  pared.      The 
cider  from  this  apple  is  much  admired."  (Mease.) 

58.  Rambo.      From  Delaware — a  fine  apple  of  the 
size  of  the  vandevere  ;  same  shape,  and  a  highly  val- 
ued fruit. 

59.  Roane's  white  crab,  c.     "This  apple  I  procured 
from  colonel  John  Roane,  of  Virginia  :   the  original 
tree  was  discovered  a  wilding  on   his   estate,  in  the 
year  1790.     In  growth  it  resembles  the  Hewes  crab  ; 
the  leaves  being  very  delicate,   the  wood  hard,  and 
the  size  of  the  tree  small  :  it   is   an    early  and  great 
bearer  every  second  year :   the  apple    is  very  small, 
not  larger  than  the  Hewes  crab;   the  form    is    round, 
the  stalk  thin,  the  skin  yellow,  with  a  small   portion 
of  russet  about  the  stem,  and  spots  of  red  scattered 


OF  FRUIT   TREES.  139 

over  it :  the  flesh  is  rich,  dry,  and  of  a  musky  sweet- 
ness ;  rough  to  the  taste,  from  its  astringent  and 
fibrous  properties,  and  leaving  the  pomace  undissolv- 
ed,  after  pressing  :  the  liquor  is  remarkably  strong, 
of  a  sirupy  consistence  \\hen  first  made,  but  becoming 
singularly  bright  by  proper  fermentation  and  racking, 
It  will  keep  perfectly  sweet,  in  casks  well  bunged,  and 
placed  in  a  cool  cellar  through  our  summer  months  • 
the  fruit  ripens  in  September  and  October,  and  may 
be  kept  without  rotting,  for  late  cider."  (Coxe.) 

60.  Rhode-Island  greening.     This  is  a  fine  large  fair 
fruit,  of  a  green  colour  when  first  gathered,  and  turns 
yellow  towards  spring.     The  flesh  is  rich,  juicy,  ten- 
der and  very  yellow.     It  is  a  most  excellent  apple  for 
the  table,  in  the  first  part  of  winter,   and    will  keep 
and  retain  its  flavour  till  March,  The  tree  grows  rap- 
idly, spreading  its  luxuriant  branches  very  extensive- 
ly, and  inclining  towards   the  earth.      It  is  doubtful 
whether  this  is  the  same,  or  a  different  variety  from 
the  Jersey  greening. 

61.  Roman  Stem.     "  This  apple  was  first  propagat- 
ed in  the  neighborhood  of  Burlington,  New  Jersey, 
where  the  original  tree  is  now  standing.     It  is  an  ex- 
cellent early  winter  fruit,  much  admired  for  its  ten- 
der, mild,  juicy  and  agreeable  properties  :  the  size  is 
small;  the  form   round;  the  stalk  of  a  singular  ap- 
pearance, from  a  fleshy  protuberance    of  the  neigh- 
bouring part,  resembling  an  aquiline  nose  ;  whence 
the  apple  derives  its  name:  the  skin  is  rough;  the 
colour  yellow,  with  black  clouds  and  spots :  the  tree 
is  of  handsome  and  vigorous  growth,  with  long  shoots, 
and  great  fruitful  ness :  it  is  in  every  respect  deserv- 
ing of  extensive  cultivation."     (Coxe.) 

62.  Royal  pearmain,  c.     u  Is  a    fine  large  apple ; 
rather  flat  in  its  form;  of  a  rich  russet  colour,  blend- 
ed with  red,  faintly   streaked,  and  dotted  with  spots 
of  russet.    The  skiu  is  rough,  the  flesh  a  rich  yellow. 


140  CULTURE  AND  MANAGEMENT 

of  a  very  sprightly  taste,  and  firm  in  its  texture  : 
when  first  gathered,  rather  tart,  but  becomes  both 
sweet  and  tender  by  keeping  :  it  is  a  good  table  ap- 
ple, and  makes  excellent  cider:  the  size  that  of  a 
vandevere  :  it  ripens  in  October,  and  will  keep  till 
February  and  March :  it  is  highly  esteemed  by  the 
planters  in  Virginia,  whence  I  procured  it,  from  the 
neighbourhood  of  Richmond  :  the  tree  grows  tall  and 
straight,  with  a  luxuriant  foliage,  and  regular  form, 
and  is  a  most  abundant  and  uniform  bearer.  This 
apple  is  known  in  Pennsylvania,  and  much  cultivated, 
under  the  name  of  the  Merrit's  pearmain."  (Coxe.) 

63.  Royal  russet,  or  leather  coat.     "This  is  an  apple 
of  moderate  size,  and  of  a  flat  form:  when  ripe,  the 
side  next  the  sun  is  a  rich  red,  intermixed  with  russet, 
with   spots  of  white :    the  flesh    is    well    flavoured, 
sprightly  and  tender ;  the  stem  short  and  thick,  with 
small  swellings  in  the  surrounding  parts:  it  is  a  fine 
cooking  apple ;  keeps    well ;  and  bears  abundantly. 
It  was  imported  from  England,  where  it  is  highly  es- 
teemed as  a  valuable  winter  apple."     (Coxe.) 

64.  Roxbury  russeting,  c.     This  is  one  of  the  best 
known,  and   most   valuable   fruits  in   Massachusetts. 
The  apple  is  rather  flat,  and  the  colour  a  yellowish 
russet:  it  is  not  fit  to  eat  till  February,  and  is  very 
easily  preserved  till  June,  when  its  juice  and  flavour 
are  peculiarly  pleasant.     The  trees  are  the  most  con- 
stant to  bear,  and  seldom  bear  so  full  as  to  break  the 
Hmbs,;  and  the  fruit  is  excellent  for  cider;  and  for 
the  table,  late  in  the  spring.     But  the  trees  require  a 
moist  situation,  and  are  less  likely  to  thrive  wett  in  a 
dry  soil,  than  any  other  kind  of  apple,.     They  require 
also   more  manuring  and  care  than  most  others,  or 
the  fruit  will  be  very  ordinary. 

65.  Ruckmarfs  pearmain,   or   golden  pearmain,    c. 
"  Called  in  New  York  and  East  Jersey,  the  Ruckman's 
or  Dutch  pearmain  ;  and  in  other  places,  the  red  rus* 


OF   FRUIT    TREES.  141 

set ;  is  a  most  valuable  apple  for  cider,  and  for  family 
use:  the  size  is  middling;  the  form  rather  flat;  the 
skin  rough,  with  a  large  portion  of  bright  russet, 
mingled  with  red,  towards  the  sun,  when  fully  ripe  : 
the  flesh  is  rich,  tender,  and  rather  dry  :  it  is  a  great 
and  uniform  bearer:  the  tree  grows  luxuriantly,  with 
strong  shoots,  and  a  close,  compact  head :  the  fruit 
ripens  in  November,  and  keeps  well  through  the  win- 
ter." (Coxe.) 

66.  Seek  no  further.     "This  apple  is  a  native  of  one 
of  the  eastern  states  :  it  is  a  large  fruit ;  of  round,  but 
oblong  form;  the  skin  smooth,  of  a  yellowish  green 
colour;  the  flesh  yellow,  juicy,  rich  and  tender;  an 
agreeable  early  winter  apple.     The  tree  bears  well ; 
the  trunk  straight  and  tall,  shooting  into  branches  up- 
wards, in  a  handsome  and   regular    form."     (Coxe.) 
The  seek  no  further,  or  by  some  called  signifinger,  is 
much  cultivated  at  Raynham,  county  of  Bristol,  where 
it  probably  originated.     From  its  high  reputation,  it 
is  now  extending,  by  engraftments,  into  various  parts 
of  Massachusetts. 

67.  Spitszenbtcrgh.     "  Keeps   from    November    to 
March.     There  are  three  sorts:  theEsopus;  Flush- 
ing ;  and  the  Newton.     The  first,  of  a  light  red  col- 
our, round  form,  pleasant  flavour,  and  slightly  acid, 
The  second  is  generally  larger,  and  of  a  deeper  red 
colour,  covered  with  small  white  specks ;  its  form  is 
flatter,  and  is  of  a  more  acid  taste  than  the  first.     The 
third  species  resembles  the  second  in  taste  and  colour, 
but  in  form  is  much  flatter.     According  to  Mr.  S.  D. 
Witt,  surveyor  general  of  New  York,  the  Spitszen- 
burgh  was  discovered  as  an  accidental  production,  in 
the  neighbourhood  of  the  city  of  Albany,  and  in  his 
opinion,  may  challenge  the  world  to  match  it.     The 
flavour  he  thinks  superior  to  the   Newton    pippin. 
Mr.   Cooper  and  Mr.  Coles,  of  Moorstown,  New  Jer- 
sey, mentioned  another  kind,  called  the  Cane  Spits- 

13 


142          CULTURE  AND  MANAGEMENT 

zenburgb.  from  a  family  of  tbat  name  near  Gloucester 
Point,  New  Jersey,  and  which  they  thought  superi- 
our  to  the  kinds  mentioned  above."  (Mease.) 

63.  Spice  apple.  "Is  a  large  autumn  apple,  of  an 
aromatick  flavour,  very  tender,  and  good  for  house 
use,  but  will  not  keep  long.  It  appears  to  be  peculiar 
to  New  Jersey." 

69.  Sty  re,  c.     This  is  the  most  celebrated  and  ex- 
tensively  cultivated  cider  apple  in  England ;  and  is 
also  a  good  eating  apple.     The  size  is  above  midling ; 
the  colour  of  a  pale  yellowish    white ;  the  flesh   is 
firm,  and  when  fully  ripe,  of  a  fine  flavour  :  the  cider, 
when  produced  from  a  light,  rich  soil,  is  rich,  highly 
flavoured,  and  of  a  good  body;  its  price  in  England  is 
frequently  fourfold  of  that  of  common  sale  cider  :  the 
fruit  is  pale-rinded,  but  produces  a  high-coloured  li- 
quor.    The  tree  is  of  a  singularly  beautiful  growth, 
remarkably  besom-headed,  throwing  out    numerous 
straight  luxuriant  shoots,  growing  upwards  from  the 
crown,  in  the  form  of  a  willow  pollard,  running  much 
to  wood,  and,  in  deep  soils,  growing  to  a  great  size 
before  it   becomes  fruitful.     It  suits  sandy  ground. 
By  the  end  of  September  it  is  ripe  in  England  ;  gen- 
erally the  middle  of  October,  in  common  years,    the 
time  of    gathering.     By    Mr.  Knight's   experiment, 
they  must  outweigh  all  others,  except  that  of  a  new 
variety   produced  by  mixing  the  Lalham  green  and 
Siberian  crab.     Marshall  states,  that  nearly  one  third 
more  of  Sty  re  apples  is  required  to   produce  a  barrel 
of  cider,  compared  with  common  apples,"    (Coxe.) 

70.  Summer  pear  main.      "This  is  one  of  the  finest 
fruits  of  the  season — frequently  preferred  to   a  fine 
pear.    The  size  is  middling,  the  form  oblong,  uniform- 
ly regular — the  ends  both  deeply  indented,  the  colour 
in  the  shade  is  dull  red,  somewhat  streaked,  and  faint- 
ly spotted — in  the  sun  it  is  frequently  of  a  lively  red, 
blended  with  a  rich  yellow  :  the  juice  is  abundant,  un- 


OF   FRUIT   TREES.  143 

til  too  ripe— the  flesh  is  singularly  tender,  it  frequent- 
ly cracks  open  on  the  tree,  and  bursts  from  its  own 
weight  in  falling  :  it  is  equally  adapted  to  the  table 
and  stewing,  and  is  probably  the  most  popular  apple 
of  the  season,  which  commences  with  the  first  of  Au- 
gust, and  (it  being  very  free  from  rotting)  continues 
through  that  and  the  following  month.  The  tree  is 
of  a  moderate  size,  the  head  very  round  and  close  :  it 
grows  remarkably  well  on  light  and  sandy  soils."" 
(Coxe.) 

71.  Swaar  apple.     Keeps  from  November  to  March. 
A  large,  yellow,  and  greenish  apple,  of  good  flavour  : 
much  admired  as  being  a  winter  table  fruit,  of  supc- 
riour  excellence.     The  trees  bear  largely. 

72.  Sweet  greening.      A  large,  handsome  apple,   re- 
sembling in  size  and  form,  the  Rhode  Island  greening. 
Ripens  in  autumn,  and  possesses  the  valuable  proper* 
ty  of  retaining  its  soundness  and  flavour  till  the  mid- 
dle of  June.       It  is  an  excellent  apple  for  baking,  and 
deserves  to  be  more  extensively  cultivated.      Its  ori- 
gin is  uncertain,  and  it  is  doubtful  whether  this  fruit  is 
known  out  of  the  old  Plymouth  colony. 

73.  Tolman  sweeting.     I  have  not  been  able  to  trace 
to  its  origin  this  justly  admired  apple.    In  Dartmouth, 
county  of  Bristol,  where  it  is  best  known,  it  is  held  in 
much  estimation  for   family   use  during  the  autumn, 
and  through  the  winter.     The  fruit  is  above  the  mid- 
dle size,  yellow,  with  a  small  bluish  stripe  on  one  side  : 
it  is  juicy,  and  the  flavour  pleasant. 

74.  Vandevere,  c.     "Formerly  called    stalcubs.     A 
well  known  and  most  excellent  eating  fruit;  pleasant, 
and  sprightly  acid,  joined  with  a   sweetish  taste,  and 
much  preferred  for  pies  and  sauces.       Unfortunately 
the  trees  have  greatly  failed  of  late.     On  a  rich  heavy 
soil,  they  are  subject  to  the  bitter  rot  :  on  a  light  soil, 
not  so  much  so.      Mr.  Riley,  of  Marcus  Hook,  says4 
this  apple  originally  came   from  Wilmington  Dela- 


144        CULTURE  AND  MANAGEMENT,  &C. 

ware,  and  was   called  after  a  farmer  who  raised  it."" 
(Mease,) 

75.  Vanwinkle,  or  granniwinkle,  c.      "Js  a  large,  red, 
and  very  sweet  apple  ;  rich  taste,  and   fine  flavour  : 
ripe  about  the  middle  of  October,  when  the  fruit  falls 
and  decays  so  rapidly  that  it  is  difficult   to   preserve 
the  apple  till  the  proper  time  for  making  first  rate  ci- 
der.    These  apples  answer  best,  when  mixed   with 
half  of  their  quantity  of  the  Harrison  apple.      Cider 
made  from  this  apple  alone,   resembles  unfermented 
metheglin,   and  must  remain  in  the   barrel  until  the 
next  summer,  when  it  will  fine.     The  tree  originated 
in  the  orchard  of  Thomas  Williams,  deceased,  accord- 
ing to  Mr.  Hillyes,  of  Orange  ;  but  Mr.  John  Ogden, 
of  Newark,  says,  he  was  told  the  first  graft  was  taken 
from  a  tree  belonging  to  an  old  lady,  Mrs.  Van  Win- 
kle Poveshon."  (Mease.) 

76.  Wine  apple,  c.      "An  uncommonly  large,   fair, 
handsome,  red  apple.     The  form  is  round ;  flat  at  the 
ends  :  the  skin  is  a  lively  red,  streaked  and  spotted 
with  a  small  portion  of  yellow  ;  the  stalk  end  frequent^ 
Jy  of  a  russet  colour;  both   ends   deeply    indented; 
the  stalk  very  short  :  the  taste  is  rich  and  pleasant  ; 
an  admired  table  fruit,   and  excellent  for  cooking,  as 
well  as  for  cider  :  it  ripens  in  October,  and  keeps  well 
through  the  fall  and  winter.     The  tree  is  uncommon- 
ly large  and  handsome  ;  the  leaves  small  ;  it  bears  a- 
bundantly  ;  from  its  spreading  form  it  does  not  require 
much  trimming  :  it  is  probably  as  saleable  an  apple  as 
any  sold  in  the  Philadelphia  market.      In   the  state 
and  county  of  Delaware,  it  is  called  the  Hays  winter  : 
and  in  one  place  in  New-Jersey,  the  fine  winter,  and 
large  winter  red.       f  have  been  informed,  that  the  o- 
riginal  cultivator  of  this  apple  made  admirable  cider, 
by  throwing  about  one  shovel  full  of  sandy  loam  into 
a  pressing,  which  had  an  effect  in  lessening  the  acidi- 
ty, and  made  a  clear,  sweet  liquor, by  this  novel  mode 
of  fining."'     (Coxe.) 


CIDER.  145 

77.  Wine  sap,  c.      "An  autumn  fruit,  of  a  deep  red 
colour,  and  sweet  but  not  sprightly  taste  ;   makes  ex- 
cellent cider,  which   is  preferred   by  some  to  that  of 
the  red  streak,  cultivated  by  Samuel  Coles,  of  Moors- 
town,  New  Jersey."' 

78.  Yellow  sweeting,  c.     "A  large,  yellow,  sweet  ap- 
ple, will  keep  till  harvest,  makes  good  cider,  and  an- 
swers for  family  use.     Mr.  J.  Ogden's  father  took  the 
scion  from  an  old  tree  of  J.  Johnston's,-  at  Connecti- 
cut farms,  fifty  years  ago."     (JVlease.) 

Scions  of  the  following  new  varieties  have  been  re- 
ceived by  John  Lowell,  esquire,  from  that  eminent 
English  horticulturalist,  Mr.  Knight  : 

Gilliflower  apple.  Form  angular,  flesh  perfumed  and 
remarkably  yellow.  It  is  in  perfection  in  winter  and 
spring.  It  would  afford  a  most  excellent  cider. 

Sweeney  nopareil  apple.  A  very  large  variety  of  the 
nonpareil,  very  excellent  when  well  ripened  in  a 
warm  season.  It  is  entirely  new. 


CIDER. 

I  HAVE  now  the  satisfaction  of  presenting  the  most 
ample  and  approved  rules  and  directions  relative  to 
the  important  art  of  manufacturing  and  preserving 
that  valuable  and  salubrious  beverage,  the  produce  of 
our  orchards.  The  importance  of  the  subject  will  jus- 
tify the  extent  and  minuteness  of  detail  which  occupy 
the  following  pages,  and  it  is  hoped  the  reader  will 
find  them,  in  the  perusal,  interesting  and  profitable. 

"The  value  of  fruits,  for  the  manufacture  of  cider, 
may  be  judged  of  from  the  specifick  gravity  of  their 
expressed  juices.  The  best  cider  and  perry  are  made 
*1S 


146  CIDER, 

from  those  apples  and  pears  that  afford  the  densest 
juices ;  and  a  comparison  between  different  fruits  may 
be  made  with  tolerable  accuracy,  by  plunging  them 
together  into  a  saturated  solution  of  salt,  or  a  strong 
solution  of  sugar  :  those  that  sink  deepest,  will  afford 
the  richest  juice." 

The  first  authority  of  which  I  avail  myself,  is  to  be 
found  in  papers  on  agriculture,  by  the  Massachusetts 
society  for  promoting  agriculture,  vol.  i. 

"OP    MAKING   AND   MANAGING    CIDER. 

"From  the  apple,  in  our  country,  we  obtain  a  bev- 
erage highly  useful.  The  wines  of  other  countries 
do  not  differ  more  in  quality,  than  the  cider  of  ours. 
And  much  of  this  difference  arises  from  improper 
management,  either  in  grinding  the  apples,  or,  what 
is  more  common,  putting  the  must  or  juice  into  foul 
casks,  and  neglecting  or  mismanaging  it  while  fer- 
menting. Mr.  Marshall  asserts,  that  a  gentleman  in 
Herefordshire,  (England,)  Mr.  Bellamy,  produces  ci- 
der from  an  apple  called  the  Hagloe  crab,  which,  for 
richness,  flavour,  and  price  on  the  spot,  exceeds  per- 
haps every  other  fruit  liquor,  which  nature  or  art 
have  produced.  He  has  heen  offered  sixty  guineas 
for  a  hogshead  of  one  hundred  and  ten  gallons  of  this 
liquor.  Thus  we  see  how  capable  the  fruit  from  the 
apple  tree  is  of  improvement.  We  are  favoured  with 
the  observations  of  a  gentleman  residing  near  Phila- 
delphia, on  the  making  and  fermenting  cider,  and  his 
directions  to  preserve  the  casks  that  have  been  used 
for  cider.  He  begins  thus  :  "It  would  be  to  little 
purpose,  at  present,  to  say  much  on  the  kinds  of  fruit 
capable  of  yielding  the  best  cider,  yet  it  may  be  prop- 
er to  mention  those  most  common  here,  and  give  them 
a  place  according  to  their  respective  merits.  The. 
.sweet  russet,  called  the  pair  apple,  is  unquestionably 


CIDER.  147 

the  richest  fruit  we  have  :  the  house  apple  stands  sec- 
ond :  they  both  yield  very  sweet  must,  and  conse- 
quently, specifically  heavier  than  that  of  any  other 
apple.  The  Newton  pippin  yields  its  must  free  from 
the  finer  pomace,  and,  although  not  so  rich,  from  that 
circumstance,  ferments  more  moderately,  and  is  soon- 
est fine  in  the  cask.  The  Spitszenburgh  and  pearmain 
1  do  not  rank  among  the  cider  apples,  because  they 
seldom  afford  a  must  that  will  bear  fermentation,except 
the  season  be  uncommonly,  dry,  or  the  trees  very  old. 
The  largest  and  finest  fruit  grows  on  young  trees,  and 
in  moist  seasons,  and  these  yield  the  greatest  quantity 
of  cider.  Old  trees  and  dry  seasons  afford  a  smaller 
fruit,  highly  flavoured,  and  less  juicy.  The  vandevere 
is  little  better  than  good  water  cider.  3f  it  be  fer- 
mented, it  very  soon  becomes  acid,  and  if  not  ferment- 
ed, becomes  ropy.  The  red  streak,  the  cockagee,  and 
the  ro37al  wilding,  so  famous  in  England  and  Ireland,, 
are  not  known  here,  but  the  Virginia  crab  well  enough 
supplies  the  place  of  them  all.  This  apple  deserves 
every  possible  attention,  and  its  must  is  less  disposed, 
from  its  great  acidity,  to  rise  too  high  in  ferrnentioii 
than  that  of  any  apple  known  here.  Were  there  no 
other  advantages,  this  simple  one  would  render  it  ex- 
ceedingly valuable  to. the  common  farmer,  who  will 
be  hardly  brought  to  pay  attention  to  the  nice  opera- 
tion of  fermenting  the  sweeter  fruits  ;  but  it  has  al- 
most every  other  good  property  of  a  cider  apple.  The 
trees  bear  abundantly,  the  fruit  ripens  late,  and  is  free 
from  rot  of  any  kind  ;  the  fruit  is  small  and  hard,  and 
therefore  bears  the  fall  from  the  tree  without  bruising. 
It  grinds  small,  and  the  pulp  is  remarkably  tough,  yet 
parts  with  its  juice  readily  ;  hence  the  must  runs  from 
the  press  very  fine.  It  would  be  going  beyond  my 
present  object,  to  say  much  more  of  this  apple  ;  yet  I 
cannot  forbear  observing,  that  being  acid,  it  will  bear 
to  stand  in  the  pomace  longer  than  any  sweeter  apple. 


1 43  CIDER. 

This  fact  deserves  more  attention  than  is  commonly 
^ivento  it  ;  and  if  the  time  and  occasion  would  admit, 
1  should  indulge  myself  in  speaking  largely  on  it." 

"As  the  inquiry  is  how  to  make  the  best  cider,  there 
need  not  any  thing  be  said  of  imperfect  fruit,  or  that 
which  falls  from  the  tree  early  in  the  season,  as  they 
cannot  be  applied  to  this  purpose  ;  the  September  gale 
beating  down  such  great  quantities  of  apples,  tempts 
the  farmer  to  use  them  with  those  that  continued  long- 
er on  the  tree.  But  where  this  gale  happens  early, 
the  effects  are  fatal  to  the  cider  :  for,  if  they  are  made 
up  immediately,  the  fermentation  rises  too  high,  in 
consequence  of  the  too  great  degree  of  heat  in  the 
air  ;  and  this  evil  is  increased  by  the  imperfect  and 
great  quantity  of  juice  contained  in  the  fruit ;  if  they 
remain  unground,  they  become  insipid,  especially 
those  which  lay  on  the  ground  under  the  trees  ;  and  if 
gathered  in  heaps,  they  are  disposed  to  rot.  To  make 
the  best  cider,  you  must  have  sound  fruit,  [gathered 
late  in  the  season,  in  dry  weather,  after  the  middle  of 
October,  if  possible.  They  should!  lay  in  large  heaps, 
covered  with  the  dews  and  rain,  about  fourteen  days; 
in  which  they  heat,  and  throw  off  a  great  proportion 
of  their  indigested  and  insipid  water,  and  ripen  more 
uniformly  than  while  on  the  tree.  They  must  not  be 
ground  while  they  are  wet.,  either  from  the  rain,  the 
dew,  or  from  the  moisture  thrown  out  by  the  heat  pro- 
duced by  their  laying  together.  The  finer  the  apple 
is  ground,  the  more  it  will  yield.  If  the  mill  is  well 
fitted,  it  crushes  the  seed,  and  gives  a  peculiar  aromat- 
ick  bitter  to  the  must,  which  becomes  more  and  more 
distinguishable  as  the  cider  is  longer  kept.  Some  pre- 
fer this  flavour,  and  others  dislike  it,  not  distinguish- 
ing it  from  the  bitter  of  the  rotten  apples,  although 
very  different  from  that  pungent  bitter,  both  in  taste 
on  the  palate,  and  effects  in  the  stomach.  If  straw  is 
used  in  forming  the  cheese  for  the  press  (cloth  made  of 


CIDER.  149 

hair  is  best,  but  very  expensive)  it  must  be  clean  from 
rust;  for  there  is  no  liquor  which  more  readily  imbibes 
and  betrays  offensive  taste  than  cider.  Too  hard 
pressing  on  the  cheese,  before  it  is  sufficiently  closed, 
presses  out  the  pulp  with  the  must,  and  it  is  in  all  cases 
necessary  to  return  the  first  running  on  to  the  cheese, 
until  you  you  perceive  it  free  from  pulp.  If  you 
choose  a  pale  cider,  the  pomace  must  be  pressed  as 
soon  as  possible  from  the  mill  :  the  colour  is  raised  by 
exposing  it  longer,  and  in  greater  surfaces  to  the  air. 
The  aptness  in  cider  to  imbibe  foreign  tastes,  renders 
an  exact  attention  to  your  vessels  of  great  importance. 
New  vessels,  made  of  seasoned  oak,  do  very  well  ; 
but  those  that  have  been  used  are  better,  provided 
they  be  kept  sweet  and  clean.  The  must,  or  juice  of 
the  apple  being  obtained,  the  first  object  is  to  clear  it 
of  pumice  :  the  second,  to  produce  a  fermentation  to 
your  palate  and  purpose. 

"  The  most  expeditious  mode  of  doing  the  first  in 
the  great  way,  is  by  putting  the  must  in  large  open 
vessels,  there  to  stand  until  the  first  appearance  of 
fermentation.*  This  comes  on  sooner  or  later,  from 
circumstances  too  various  for  our  present  considera- 
tion at  large.  It  may  serve  the  purpose  to  consider 
the  operation,  as  dependent  on  the  degree  of  heat  in 
the  air  at  the  time:  perhaps  sixty  hours  is  long 
enough  to  be  wished  for.  During  that  time  the  heav- 
iest of  the  pulp  sinks  to  the  bottom  ;  the  larger  and 
lighter  parts  rise  to  the  surface,  where  it  remains 
until  the  fermentation  begins  ;  but  the  fermentation 
would  involve  a  great  part  of  the  pulp,  both  from 
above  and  below,  into  the  body  of  the  liquor,  and  in- 

^Hogsheads,  or  even  barrels,  answer  very  well  with  a  head 
out,  where  there  are  plenty  of  casks ;  but  it  is  as  well  done  in 
the  casks  you  intend  to  ferment  in,  provided  you  attend  to  the 
first  appearance  of  fermentation  at  the  bung-hole,  and  remove 
the  pulp  entirely  out  of  the  cask. 


5  50  CIDER. 

crease  the  fermentation  beyond  our  control.     It  must 
therefore  be  removed  before  this  effect  be  produced. 
Soon  after  the  fermention  begins,  the  covering  on  the 
top  of  the  must  cracks  and  separates,  when  there  is 
not  a  moment  to  be  lost  before  you  draw  it  into  your 
casks,  leaving  the  pulp  behind.     In  this  cask  it  under- 
goes the  first  of  the   fermentation  for  eight  or  ten 
days  ;  but  before  this  most  difficult  part  of  the  art  of 
making  the  best  cider  can  be   well   understood,  there 
are  so  many  points  to  be  considered  of,  that  I  have 
always  hesitated  to  give  my  opinion  of  it,  from  a  cer- 
tainty that  the  subject  would  become  tedious  beyond 
sufferance.     There  are,  however,  a  few  obvious  prin- 
ciples of  great  importance,  which  maybe  borne  with. 
"  Cider  requires  a  very  gentle   fermentation,  and 
ought  to  be  confined  between  forty-four  and   forty- 
eight  degrees  of  heat  (by  Fahrenheit's  thermometer.) 
Musts,  of  all  kinds,  increase  their  heat  by  fermenta- 
tion.    Liquors,  of  all  kinds,  will  not  be  colder  than 
the  air  in  which  they  stand.     It  is  easy  to  compre- 
hend, if  these  are   facts,  the  impossibility  of  making 
good  cider,  when  the  medium  heat  of  the  day  exceeds 
forty-eight  degrees.     I  say  the  medium  heat  of  the  day, 
because  our  best  cellars  being  fifty  degrees  of  heat  in 
the  latter  end  of  October,   renders  them,  generally, 
unfit  for  fermenting  cider,  and  involves  a  necessity  of 
having  your  first  fermentation  above  ground,  where 
the  heat  of  the  day  will  have  its  effect.     Hence  the 
known   fact  that  cider  ferments  most  kindly  in  the 
shade,  on   the  north  side  of  your  buildings,  wherever 
the  cool  nights  of  the  fall  reduce  the  medium  heat  of 
the  day  below  forty-eight  degrees.     During  the  first 
fermentation  abovementioned,  attention  must  be  giv- 
en to  it,   that,   in  case  of  rising  above  forty-eight  de- 
grees, it  should  be  racked  off  early  in   the  morning, 
(before  sunrise,  if  the  weather  be  warm  for  the  sea- 
son ;)  this  racking  checks  the  increase  of  heat  occa- 


CIDER,  151 

bioned  by  the  fermentation:  but  in  late  made  cidei 
there  is  seldom  a  necessity  of  racking  in  less  than 
eight  or  ten  days ;  at  which  time  there  will  be  a  con- 
siderable quantity  of  lees  fallen  to  the  bottom  of  the 
cask,  from  which  the  cider  should  now  be  removed. 

"  If  the  air  in  the  cellar  be  fallen  to  forty-six  de- 
grees, or  below,  you  may  place  the  cider  in  it,  leav- 
ing, however,  the  windows  and  doors  open  in  the 
night,  until  the  air  becomes  as  low  as  forty  degrees, 
(the  heat,  in  my  judgment,  best  for  cider  during  the 
winter,  provided  it  could  be  had  without  artificial 
heat,  which  is  too  difficult  to  manage,  to  be  applied 
in  cellars.) 

"  The  earlier  made  cider,  checked  in  its  fermenta- 
tion by  water  from  time  to  time,  becomes  soon  fine, 
and  is  a  very  pleasant  drink.  That  made  later,  and 
checked  in  the  same  manner,  with  the  proportion  of 
one  fourth  water,  is  soonest  fine,  and,  during  the  win^- 
ter,  is  not  inferiour  to  the  best  cider  unmixed. 

"  During  the  whole  time  of  fermentation  the  casks 
must  be  kept  full,  so  that  the  yeast,  pulp  gas,  or  what- 
ever you  please  to  call  that  matter  which  rises  in 
fermentation,  may  be  thrown  out  of  the  cask,  and 
not  return  into  the  liquor:  for  if  it  does,  it  operates 
as  yeast,  renews  the  fermentation,  and  will  destroy 
the  cider. 

"  In  about  five  weeks  after  the  first  racking,  it 
should  be  again  racked,  taking  care  to  draw  off  none 
of  the  lees.  The  bung  may  be  left  out  a  month  longer 
without  any  ill  consequence,  or  at  most  laid  lightly 
on  the  bung-hole,  when  it  may  be  proper,  if  the  fer- 
mentation is  ended,  to  bung  it  down  ;  in  a  few  weeks 
it  will  be  fine  spontaneously,  provided  the  fermenta- 
tion has  been  well  conducted.  If  any  part  of  the 
process  has  been  injudicious,  or  unavoidably  wrong, 
and  the  cider  be  not  fine  by  the  20th  or  25th  of  Feb- 
ruary it  should  be  forced  with  isinglass.  But  let  me 


152  CIDER. 

warn  you  not  to  attempt  fining  it  after  the  20th  of 
March,  unless  your  cellar  be  uncommonly  secured 
from  air.  For  the  spring  will  as  certainly  produce  a 
motion  in  your  cider,  as  blossoms  on  the  trees;  at 
which  time  glutinous  finings,  retaining  the  air  produc- 
ed or  separated  by  this  new  fermentation,  will  be  ei- 
ther retained  from  falling  down  in  the  cask,  or  borne 
to  the  surface  of  the  liquor.  Three  staples  of  isin- 
glass, dissolved  in  cider,  is  sufficient  for  a  hogshead. 
It  should  be  pulled  into  small  pieces,  and  covered  with 
cider  in  an  earthern  vessel,  adding  a  quart  of  cider 
to  it  every  six  hours,  till  it  is  dissolved ;  stirring  it 
frequently.  When  dissolved,  which  will  be  in  two 
or  three  days,  strain  it  through  a  coarse  cloth ;  add  a 
gallon  or  two  of  cider,and  pour  it  into  the  cask,stirring 
the  whole  together  with  a  stick.  Leave  the  bung 
out  ;  it  will  generally  fine  in  four  or  five  days.  It 
roust  not  remain  above  ten  or  twelve  days  at  most  on 
the  finings;  if  you  do  not  bottle  it,  it  must  be  racked 
again  into  other  casks. 

If  cider  is  to  be  kept  in  casks  after  May,  early  in 
the  spring  cover  the  bungs  with  rosin,  or  cement  of 
some  kind  :  to  do  this,  open  a  spile  hole  while  the 
cement  is  laid  on  ;  otherwise  no  art  can  cover  the 
bung  effectually  :  the  air  fr©m  within  will  force  up 
the  cement  through  the  smallest  passage,  and  disap- 
point a  thousand  attempts  to  fill  it  up  :  when  cover- 
ed, and  the  cement  cooled,  make  the  cask  tight  by 
driving  an  oaken  spile  into  the  hole.  Inferiour 
cider,  for  the  harvest  field,  is  kept  by  adding  a  gallon 
of  cider  brandy  to  a  barrel.  The  method  I  have  di- 
rected above,  produces  a  fine  sweet  cider,  retaining 
the  taste  of  the  apple.  More  frequent  racking  weak- 
ens the  body  and  preserves  the  sweetness ;  fewer 
packings,  and  laying  long  on  the  lees,  renders  it 
harsher  and  more  heady.  If  cider  be  well  fermented 
in  due  /iwe,  you  may  freeze  it  down  to  any  strength ; 


CIDER. 

iaking  care  to  draw  it  off  before  a  thaw  comes  on» 
If  cider  be  imperfectly  fermented,  the  spring  produces 
fermentation  anew,  and  it  will  destroy  itself,  unless 
preserved  by  distilled  spirits,  or  by  brimstone,  which 
last  is  too  offensive  to  be  used."  Mr.  Cooper,  of  New 
Jersey,  says,  that  he  finds  advantage  from  burning  a 
match  of  sulphur,  suspended  in  the  cask  by  a  wire, 
after  putting  in  two  or  three  buckets  of  cider.  To 
prevent  a  succeeding  fermentation,  put  in  a  handful 
of  powdered  clay  ;  and  to  preserve  it,  add  one  quart 
of  apple  brandy  to  each  barrel.  It  is  said,  that  if  ci- 
der become  somewhat  tart,  about  half  a  peck  of  good 
wheat,  boiled  and  hulled  in  a  manner  similar  to  rice, 
may  be  put  into  each  hogshead  (or  one  quart  to  a 
barrel,)  which  will  effectually  restore  it ;  and  also 
contribute  to  preserve  it  when  drawn  out  of  one 
cask  into  another."  Dom.  Ency. 

The  following  method  is  recommended  for  trial. 
"On  the  evening  of  the  day  your  cider  is  made,  place 
it  in  your  cellar.  Take  one  quarter  of  a  pound  of 
isinglass  for  a  hogshead,  or  two  ounces  for  a  barrel, 
and  put  it  into  t^o  quarts  of  cider:  let  it  simmer  and 
dissolve  over  the  fire.  Then  put  it  into  your  cider, 
well  secured  from  air  except  a  small  vent  hole,  and 
your  cider  will  be  perfectly  clear,  and  remain  sweet  and 

fwdfor  years"  This  process  from  the  New  England 
armer  (vol.  2,  page  121)  merits  consideration,  and 
the  following  facts  may  serve  to  assist  in  the  expla- 
nation of  the  nature  of  the  process.  It  is  ascertained 
by  chemists,  that  gluten  or  jelly  in  must  is  essential 
to  fermentation, ;  and  the  gluten  from  the  isinglass- 
in  this  process,  uniting  with  the  acid  from  the  fruit, 
produces  the  desired  effect  in  promoting  the  vinous 
fermentation,  and  rendering  the  liquor  perfectly  clea? 
and  pure. 


154  CIDER, 


HOW   TO   CLEAN    CIDER   CASKS* 

Casks  made  of  good  seasoned  oak,  iron  bound,  and 
well  painted,  may  be  used  for  many  years  ;  but  no  part 
of  the  management  of  cider  is  more  essential  than  to 
keep  the  casks  perfectly  sweet  and  clean  ;  without 
which,  it  is  impossible  to  have  good  cider.  When  a 
cask  having  contained  cider,  is  emptied,  it  must  be 
thoroughly  rinsed  with  cold  water  immediately,  or  oth- 
erwise, the  lees  will  sour,  and  fix  an  acid  that  can  hard- 
ly be  removed  ;  and  if  long  continued,  dries  on  the 
staves  so  hard  as  to  require  much  labour  in  scrubbing 
it  off:  in  this  case,  it  should  be  white-washed  with 
lime — put  about  one  pint  of  unslacked  lime  into  a  bar- 
rel, to  which  pour  three  or  four  gallons  of  boiling  wa- 
ter, shake  it  well,  giving  it  vent ;  let  it  stand  till  cool, 
and  rinse  with  cold  water  ;  if  it  still  retains  the  sour 
smell,  let  the  operation  be  repeated.  When  it  is  rinsed 
perfectly  clean  with  cold  water,  pour  into  a  hogshead  at 
least  six  gallons  of  boiling  water,  roll  and  shake  the 
water  to  every  part  of  the  cask,  so  as  to  heat  it  on  all 
aides  ;  then  pour  out  the  water  and  lay  your  cask  ex- 
actly bung  hole  downwards,  the  water  running  clear 
and  entirely  off,  the  heat  in  the  cask  will  dry  it  perfectly. 
In  this  state,  bung  it  up  as  carefully  as  if  filled  with 
your  choicest  liquors,  and  return  it  to  the  cellar  and 
it  will  remain  perfectly  sweet  and  fit  for  use  in  the 
following  season.  //  is  best  however,  to  inspect  each  cask 
before  you  Jill  it.  This  is  done  by  fixing  a  candle  to  a 
•wire,  three  feet  long,  and  letting  down  the  candle 
through  the  bung  hole  into  the  cask,  you  can  then  see 
every  part  of  the  inside  distinctly.  If  it  is  clean  and 
tight,  it  is  not  best  to  rinse  it  again  with  water. 

STUMMING    CIDER   CASKS. 

Take  strips  of  canvass,  or  linen,  or  cotton  rags,  a- 
&out  two  inches  wide,  and  twelve  inches  long,  dip  the 


155 

of  each,  in  tnelted  sulphur  to  the  extent  of  one 
inch  :  prepare  a  long  tapering  bung,  so  that  between 
the  two  ends,  it  will  fit  any  hole  ;  to  the  small  end  of 
this  bung,  drive  in  a  wire  with  a  hooked  end,  to  hold, 
the  match.  The  match  being  lighted,  let  it  be  sus- 
pended from  the  bung  of  a  cask  in  which  there  are  a 
few  gallons  of  cider,  until  it  is  burnt  out ;  and,  if  nec- 
essary, a  second  match  may  be  burnt.  The  cask  must 
remain  stopped  for  an  hour  or  more,  and  then  rolled 
to  and  fro,  to  incorporate  the  fumes  with  the  cider, 
after  which,  the  cask  may  be  filled  up  with  cider  for 
use. 

From  the  Farmers*  and  Gardeners'  Remembrancer. 

1st.  The  first  step  towards  making  good  cider,  is 
to  procure  good  fruit.  This  fruit  should  be  all  of  one 
kind,  or  the  juice  of  each  kind  should  be  piessed  and 
preserved  by  itself.  The  complete  Farmer's  Diction- 
ary, says,  "The  worse  the  apple  is  for  the  table,  the 
better  it  is  in  general  for  cider.  The  more  red  the 
apple  is  in  its  rind,  the  fitter  it  is  for  cider,  that  is  to 
say,  if  it  is  at  all  fit  :  for  I  have  seen  an  apple  of  a 
very  deep  red,  which  was  worth  nothing  for  that  pur- 
pose. A  sweet  apple,  with  a  tough  rind,  will  alwaytf 
yield  a  good  vinous  liquor.  The  more  yellow  the 
flesh  of  the  fruit,  the  better  and  finer  coloured  the  ci- 
der will  be. 

2d.  The  apples  which  are  intended  to  make  cideir 
of  the  beat  quality,  should  be  perfectly  sound,  ripe, 
and  clean.  None  should  be  ground  together,  but  such 
as  are  of  about  an  equal  degree  of  ripeness.  They 
should  not  be  allowed  to  remain  in  a  heap  till  the  life 
or  spirit  of  their  juices  is  lost,  and  they  become  insip- 
id and  mealy ;  and  as  a  general  rule,  they  may  be  said 
to  be  in  the  best  state  for  making  into  cider,  when 
they  are  of  that  degree  of  ripeness  which  makes  thent 


li>6 

most  pleasing  to  the  palate;  or  as  the  complete  Farmers'5 
Dictionary  says,  the  fruit  should  be  ground  when  it  is 
in  the  greatest  perfection  for  eating." 

3d.  The  apples  should  be  spread  on  a  floor,  under 
cover,  and  protected  from  the  weather  for  the  purpose 
of  sweating.  When  the  weather  is  dry  and  warm, 
they  should  be  permitted  to  remain  in  this  situation 
four  or  five  days  ;  but  if  the  weather  is  wet  and  cool, 
they  should  lie  a  day  or  two  longer.*  They  should 
then  be  picked  over,  wiped,  and  dried  in  the  sun,  and 
those  which  are  rotten,  or  otherwise  detective  thrown 
away. 

4th.  Apples  which  drop  early,  commonly  called 
wind  falls,  or  those  which  are  not  ripe,  or  of  inferiour 
quality,  may  be  made  into  an  inferiour  kind  of  cider, 
which  is  sometimes  submitted  to  the  still,  by  which, 
cider  spirit  is  obtained  for  mixing  with  store  cider  and 
other  purposes. 

5th.  The  cooler  the  weather  in  which  your  cider 
is  made,  provided  it  does  not  freeze  your  fingers  nor 
your  pumice,  the  better  ;  and  it  is  recommended  to 
choose  a  time  when  the  wind  is  from  the  west  or 
north.  Cider,  intended  for  spring  and  summer  use, 
should  be  made  the  latter  part  of  October,  or  still  later, 
if  the  season  will  permit. 

6th.  The  cider-mills,  press,  grinding  mill,  trough, 
and  other  implements  should  be  perfectly  sweet  and 
clean.  Some  farmers  tell  us  that  cider  will  work  it- 
self clear,  and  therefore,  a  little  want  of  cleanliness  in 
making  it,  does  no  harm.  But  the  truth  is,  that  cider 
receives  offensive,  unpleasant,  or  unhealthy  taint,  and 

*Willich*s  Domestick  Encyclopedia  says,  '/The  duration  of 
the  time  of  sweating-  may  be  determined  by  the  flavour  of  the 
fruit,  as  different  kinds  require  various  lengths  of  time — from  8 
or  10  days  to  six  weeks.  The  harsher  and  more  crude  tlie  ap- 
ples are,  the  long-er  it  is  necessary  that  they  should  remain  in  a 
sweating-  state." 


CIDER.  157 

communicates  it  as  soon  as  any  liquor.  The  pomace 
should  be  laid  on  the  press  in  clean  straw,  without  us- 
ing any  water. 

7th.  The  riner  apples  are  ground,  the  more  cider 
they  will  yield.  If  the  mill  is  well  fitted,  it  crushes 
the  seed,  and  gives  a  peculiar  and  pleasant  aromatick 
bitter  to  the  must,  which  becomes  the  more  percepti- 
ble as  the  cider  acquires  age. 

8th.  The  trough  to  hold  the  pomace  should  be 
large  enough  to  contain  a  whole  cheese  at  once.  The 
pomace  may  stand  from  six  to  twenty-fonr  hours,  ac- 
cording as  you  wish  to  give  a  higher  or  paler  color  to 
your  cider.  But  it  should  be  stirred  frequently,  if 
the  weather  is  warm,  to  prevent  fermentation.  Jo- 
seph Cooper,  Esq.  of  New-Jersey,  says,  the  longer  a 
cheese  lies  after  having  been  ground,  before  pressing, 
the  better  for  the  cider,  provided  it  escapes  fermenta- 
tion before  the  pressing  is  completed. 

9th.  The  first  running  from  the  press,  if  you  would 
have  your  cider  of  the  first  quality,  should  be  put  by 
itself.  Some  have  gone  so  far,  as  to  keep  separate 
that  which  is  obtained  without  pressing.  An  English 
farmer  says,  "as  fast  as  the  fruit  is  ground  (I  need  not 
say  1  use  the  ripest  first)  the  pulp  is  put  into  the 
cheese ;  at  the  bottom  of  the  vat  is  a  tap,  through  which 
a  considerable  quantity  of  vinous  juice  will  run  without 
pressing.  This  is  the  best  cider,  and  1  barrel  it  sepa- 
rately." The  Farmers'  Assistant,  however,  says,  "the 
first  and  last  running  of  a  cheese  should  be  put  by  it- 
self, as  it  is  not  so  good  as  the  rest." 

10th.  When  the  pressing  ofthe  apples  is  finished, 
the  most  carefal  makers  of  cider  strain  it  through  a 
hair  sieve  or  coarse  cloth,  or  sand,  to  separate  it  from 
the  coarsest  dregs.  It  must  then  be  left  to  itself,  till 
it  has  gone  through  the  necessary  fermentation;  for 
this  purpose  some  put  it  into  hogsheads,  and  others 
into  great  tubs  or  vats,  wide  at  top  and  narrow  atj)ot- 
*14 


158  CIDER. 

torn,  containing  from  five  to  twenty  hogsheads.  In 
these  vessels  the  heaviest  lees  subside,  and  the  lighter 
lees  form  a  crust  on  the  surface,  which,  when  it  be- 
gins to  crack  and  sink,  gives  notice  of  the  time  to 
draw  off  and  barrel  the  cider.  This  is  the  English 
practice  in  general,  but  our  farmers  most  usually  dis- 
pense with  vats  or  vessels,  merely  for  the  purpose  of 
tontaining  the  must  while  fermenting.  They  put  it 
directly  into  the  barrels  or  casks  in  which  it  is  intend- 
ed to  remain,  at  least  till  racked  off  some  time  in  the 
winter  or  spring.  It  is  then  deposited  in  a  cool  cel- 
lar, and  the  bungs  are  usually  left  out  of  the  barrels 
till  the  fermentation  begins  to  subside.  The  bungs 
are  then  driven  in  tight,  leaving  a  small  spiggot  vent 
a  while  longer  if  necessary,  when  at  length  the  spig- 
got hole  is  closed,  and  the  vessel  made  perfectly  air 
tight. 

llth.  There  are  three  fermentations  of  which  ci- 
der is  capable,  viz.  theiwioMs,  which  produces  the  al- 
cohol that  gives  the  liquor  its  stimulating  and  exhili- 
rating  qualities ;  the  acid,  which  turns  the  cider  to 
vinegar,  andthepwJnd,  which  totally  destroys  its  spir- 
it and  texture,  and  reduces  it  to  a  nauseous  and  poi- 
sonous liquid.  The  principal  object  in  making  good 
cider  is  to  stop  the  working  of  the  cider  as  soon  as  the 
vinous  fermentation  is  completed.  There  are  several 
modes  by  which  this  may  be  effected.  The  first  mode 
is,  to  have  the  vinous  fermentation  conducted  in  ves- 
sels air  tight,  or  as  nearly  so  as  possible  ;  thus  pre- 
venting the  escape  of  carbonic  acid  or  fixed  air,  which 
gives  it  life,  and  causes  its  briskness.  Cider  cannot 
become  vinegar  unless  it  can  give  out  carbonic  acid 
gas,  (fixed  air)  and  receive  oxygene  gas,  (vital  air) 
which  is  the  principle  of  acidity,  from  the  atmosphere. 
If  the  fermentation  proceeds  slowly,  especially  in  air 
tight  vessels,  the  liquor  is  impregnated  with  carbonic 
acid  which  under  different  circumstances  would  make 


CJBER. 

its  way  into  the  open  air.  It  has  been  a  practice  to 
pour  a  tumbler  of  oil  into  the  bung  hole  of'  every  ci- 
der cask.  This  entirely  excludes  the  oxygene  of  the 
atmosphere  from  access  to  the  liquor  to  turn  it  sour, 
and  in  part  confines  the  carbonic  acid  which  gives  it 
life  and  makes  it  brisk  and  sparkling.  Another  prac- 
tice is,  to  confine  by  main  force,  the  carbonic  acid  to 
the  fermenting  cider.  Dr.  Darwin,  says  he  was  told 
by  a  gentleman  who  makes  a  considerable  quantity  of 
cider  on  his  estate,  that  he  procured  vessels  of  strong- 
er construction  than  usual,  and  directed  the  apple 
juice,  as  soon  as  it  was  settled,  to  be  bunged  up  close, 
and  that  though  he  had  a  vessel  or  two  burst  by  the 
expansion  of  the  fermenting  liquor,  yet  this  rarely  oc- 
curred, and  that  his  cider  never  failed  to  be  of  the 
most  excellent  qualitiy,  and  was  sold  at  the  highest 
price.  New  cider  may  likewise  be  stopped  in  vessels 
of  no  more  than  common  strength,  and  buried  pretty 
deeply  in  the  ground,  or  immersed  in  spring  water,  in 
•which  situation  we  are  told  that  it  may  be  kept  for 
years,  and  be  very  fine  when  taken  up. 

12th.  It  is  likewise  said,  that  a  handful  of  powder- 
ed clay,  or  a  quarter  of  a  pound  of  salt  petre,  or  the 
same  quantity  of  alum,  put  into  a  barrel  of  cider  when 
fresh  from  the  press,  or  before  the  fermentation  has 
begun,  will  so  check  and  regulate  that  process,  that 
the  barrel  may  be  stopped  tight  immediately,  and  then 
will  retain  all  its  fixed  air. 

13th.  It  is  often  the  case  that  those  who  under- 
take to  be  very  philosophical  in  the  process  of  manu- 
facturing cider,  make  a  troublesome  and  expensive  job 
of  it,  and  after  all,  spoil  their  liquor.  They  cause  it 
to  undergo  so  many  fermentations,  while  exposed  to 
the  open  air,  that  it  loses  all  its  carbonic  acid  gas,  or 
fixed  air,  and  perhaps,  a  part  of  its  alcohol  or  vinous 
spirit.  If  the  whole  fermentation,  which  is  necessary 
to  change  the  raw  apple  juice  into  sound  and  rich  ci- 

• 


160  G1DER. 

der,  could  be  conducted  in  closed  vessels,  according 
to  Dr.  Darwin's  theory,  as  given  in  paragraph  1 1 ,  the 
products  of  such  fermentation,  which  are  alcohol  and 
carbonic  acid  gas,  would  be  preserved,  become  incor- 
porated with  the  liquor,  and  cause  it  to  be  rich  and 
lively,  without  being  harsh  and  heady.     By  exposing 
new  cider  in  open  vessels  till  the  acetous  fermentation 
has  produced    its  results,  the  carbonic  acid  gas  is  ex- 
pelled, but  a  part  of  the  alcohol  is  retained.     Hence, 
vinegar  will  intoxicate,' if  drank  in  sufficient  quantity. 
But  the  carbonic  acid  gas  retained  in  cider,  properly 
manufactured,  exhilirates,  without  inebriating  ;  stimu- 
lates and  enlivens,  instead  of  operating  like  an  opiate, 
and  causing  those  who  drink  it  to  become  at  once 
wild  and  stupid.   It  is  the  want  of  understanding  these 
principles  which  lead  so  many  would-be  philosophical 
geniuses  to  doctor  off  their   cider,  and  punish   them- 
selves  by  drinking  the  dead  liquor.      They  rack  and 
rack,  fine  and  superfine  their  cider,  till  it  becomes  as 
vapid  as  dish-water  and  as  sour  as  lemon  juice,  or  a 
something  which  tastes  like  a  compound  of  both  those 
articles.     It  is  much  better  to  proceed  according  to  a 
ooinmon  practice  of  New-England  cider  making,  viz. 
Take  the  must  or  new  cider  directly  from  the  Dress. 
Strain  it  through  straw  or  a  coarse  sieve  into  clean 
and  sweet  casks ;  give  it  no  more  vent  during  fermen- 
tation than  is  necessary  to  prevent  the  bursting  of  the 
vessels,  and  not  draw  off  till  it  is  drawn  for  use.     It  is 
necessary,  however,  during  the  fermentation,  to  keep 
the  casks  full,  that  the  matter  which  rises   may  be 
thrown  out  of  the  vessel. 

14th.  It  was  well  observed  by  Mr.  Winkley,  in  his 
communication  respecting  the  mode  of  making  cider, 
adopted  by  the  religious  society  called  Shakers,  that 
"the  slower  cider  is  in  fermenting,  the  better  it  will 
be."  The  reasons  are  these — if  cider  ferments  slow- 
ly, it  generally  stops  working  at  the  end  of  the  vinous 


CIDER.  161 

fermentation,  and  does  not  pass  to  the  acetous  fermen- 
tation, which  would  convert  it  into  vinegar.  And  if 
the  fermentation  proceeds  slowly,  the  fixed  air  has 
time  to  combine,  and  become  incorporated  with  the 
liquor,  Instead  of  escaping  into  the  atmosphere.  By 
mixing  a  proper  quantity  of  alcohol  (spirit  of  any 
kind)  with  cider  fresh  from  the  press,  you  may  stop 
the  acetous,  and  of  course  prevent  the  putrid  fermen- 
tation. But  the  spirit  so  mixed,  hastens  the  vinous 
fermentation,  which,  as  before  observed,  is  the  only 
fermentation  which  can  be  suffered  in  making  good 
cider.  The  alcohol  will  check  the  turbulence  of  the 
fermenting  liquor,  by  combining  with  the  carbonic  ac- 
id gas,  which  causes  the  fretting  and  fuming  as  well 
as  gives  the  life  of  the  liquor.  Thus  Nicholson's  Four- 
croy  says,  "alcohol  dissolves  the  carbonic  acid  gas,  which 
it  condenses  and  liquifies  more  than  in  the  proportion  of  a 
volume  equal  to  its  own." 

15th.  We  learn  that  the  religious  society  mention- 
ed above,  make  use  of  cider-spirit,  distilled  from  the 
lees  of  cider,  to  regulate  the  fermentation  of  their 
new  cider  and  fit  it  for  the  table.  They  do  not,  how- 
ever, make  use  of  their  cider-spirit  till  they  have  rack- 
ed off  their  cider  about  the  first  of  January.  They 
then  add  from  one  to  three  gallons  of  the  spirit,  to 
one  barrel  of  cider,  and  "bung  it  down  air  tight,  and 
let  it  stand  till  it  becomes  of  mature  age."  This  ap~ 
pen,rs  to  have  been  the  principal  improvement,  which 
has  rendered  the  cider  manufactured  by  the  society 
so  famous,  and  caused  it  to  command  an  extraordinary 
price  in  market.  A  friend  of  ours,  however,  has  a 
mode  of  using  the  cider-spirit  in  refining  his  cider, 
still  less  troublesome,  and  we  believe  at  least  equally 
efficacious.  This  gentleman  mixes  from  one  to  two 
gallons  of  cider  brandy  with  his  cider,  when  fresh 
from  the  press,  and  immediately  closes  the  barrel  per- 
fectly air  tight.  In  about  a  month's  time,  in  the  or- 


102  ClDKti. 

dinary  temperature  of  a  common  cellar  in  the  latter 
part  of  autumn,  his  cider  is  perfectly  fermented,  and 
purified,  so  as  to  be  in  its  best  state  for  the  table,  with- 
out the  trouble  of  stumming  his  casks  with  brimstone, 
and  hazard  of  their  bursting,  or  any  necessity  of  rack- 
ing off  his  liquor. 

16th.  The  quantity  of  spirit  to  be  thus  mixed  with 
cider,  we  conclude  should  be  in  some  proportion  to 
the  strength  of  the  must.  If  that  contains  a  good  deal 
of  spirit,  it  will  ferment  quietly  and  quickly  ;  other- 
wise, it  will  be  turbulent,  and  must  have  vent,  or  it 
will  endanger  the  vessel  which  contains  it,  and  soon 
become  flat  and  sour.  The  same  thing  will  take 
place  with  malt  liquor.  Ale,  or  strong  beer,  which 
contains  considerable  alcohol,  can  be  bottled  without 
difficulty  ;  but  small  beer,  which  has  but  little  alco- 
hol, is  apt  to  burst  the  bottles.  And  in  bottling  ci- 
der, a  spoonful  or  two  of  brandy  or  other  spirits  mixed 
with  the  cider  in  the  bottles,  will  prevent  that  violent 
effervesence,  which  might  otherwise  burst  the  bottles. 
Some  writers  say,  that  sugar,  honey,  molasses,  or  oth- 
er sweet  substances,  mixed  with  new  cider,  will 
strengthen  it,  and  prevent  its  fermenting  to  excess. 
This  is  probable,  for  any  sweet  substance  mixed  with 
a  due  quantity  of  water,  or  other  mild  liquid,  will  gen- 
erate alcohol,  and  the  latter  will  combine  with  the 
fixed  air,  and  thus  put  a  stop  to  its  turbulence.  But, 
doubtless,  to  fine  cider  with  saccharine  matter,  would 
require  a  longer  time  than  with  alcohol  ;  and  we 
doubt  whether  it  would  be  so  safe  or  so  effectual  to 
use  the  former  as  the  latter,  in  close  vessels. 

17th.  An  English  writer  says,  that  an  infusion  of 
hops  is  useful  in  cider,  to  give  it  a  flavour,  and  an  a- 
greeable  bitter.  Another  recommends  grinding  elder 
berries  with  the  fruit,  which  gives  the  cider  a  fine 
colour  as  well  as  flavour.  Rye  whiskey  is  likewise 
recommended  as  a  good  substitute  for  cider-spirit  to 


CIDER.  163 

mix  with  new  cider.  Ginger,  cinnamon,  spices,  raisins, 
&LC.  have  their  advocates,  who  assure  us  that  they  are 
very  good  ingredients  in  cider.  But  we  believe  gen- 
uine cider-drinkers  prefer  the  clear  apple  juice.  Some 
advise  to  make  use  of  bullock's  blood,  calf's  feet  jelly, 
isinglass,  &,c.*  which  may  be  well  if  the  cider  needs 
doctoring,  but  we  believe  it  best  to  make  vinegar  of  ci- 
der which  requires  to  be  medicated  with  such  mate- 
rials, to  render  it  palatable  and  wholesome. 

18th.  The  complete  Farmers'JDictionary,  says, 
that  "the  best  shaped  vessels  for  keeping  cider  in,  are 
those  in  which  the  barrel  boards  are  straight,  the  ves- 
sel broader  at  one  end  than  the  other,  and  standing 
on  the  lesser  end  with  the  bung  hole  in  the  top.  The 
advantages  of  this  form  is,  that  in  drawing  off  the  ci- 
der, though  but  slowly,  the  skin  or  cream,  contracted 
by  its  fermentation,  descends  and  covers  the  liquor 
by  means  of  the  tapering  of  the  vessel,  and  thereby 
preserves  the  spirit  of  the  cider,  which  would  other- 
wise evaporate  and  waste."  A  sensible  writer,  whose 
essay  was  republished  from  the  "Farmer's  Weekly  Mes- 
senger" in  bur  vol.  i,  p.  155,  has  made  it  apparent  that 
•white  oak  iron  bound  hogsheads,  made  of  heart  stuff, 
well  painted,  and  of  a  size  to  hold  about  three  barrels 
and  a  half,  and  smeared  over  with  some  kind  of  refuse 
oil,  with  a  little  Spanish  brown  and  lamp  black,  once 
in  three  years,  will  prove  more  convenient  and  eco- 
nomical than  such  barrels  as  are  commonly  used.  Be- 
sides, cider  ferments  more  kindly,  and  keeps  better  in 
large  than  in  small  vessels.  Beer  vessels  are  said  to 

*  Mr.  Cooper  fines  with  isinglass  or  calf's  feet  jelly,  but  in  case 
the  liquor  should  not  fine  in  ten  days,  he  directs  to  rack  it  again, 
and  repeat  the  fining-  as  before,  but  says  it  is  best  to  rack,  wheth- 
er fine  or  not,  in  ten  or  twelve  days,  lest  the  sediment  should  rise 
\vhichoftenhappens.  The  foregoing-  operation  should  be  per- 
formed previously  to  tin  apples  being  in  bloom  in  the  spring  ;  it 
succeeds  best  in  winter,  during  steady  cold  weather. 


164  CJ'DER, 

be  bad  for  cider.  They  spoil  cider  and  cider  spoil* 
beer.  New  vessels  made  of  seasoned  oak  do  well ; 
but  those  which  have  been  used  do  better.  The  re- 
ligious society  mentioned  above,  clean  casks  by  taking 
them  from  the  cellar  as  soon  as  convenient  after  the 
cider  is  out,  (reserving  the  lees  for  stilling,)  and  rinse 
each  clean  first  with  a  pailful  of  scalding  water,  then 
with  cold,  leaving  the  casks  with  the  bungs  down  for 
a  day  or  two.  They  are  then  bunged  tight  and  re- 
turned to  the  cellar,  or  some  convenient  place  proper 
for  their  reception.  Previous  to  filling  the  casks  for 
the  season,  they  are  scalded  and  rinsed  as  above  men- 
tioned." The  society  of  shakers,  whose  cider  has  ob- 
tained such  celebrity  that  it  commands  in  the  market 
ten  dollars  per  barrel,  practice  the  following  methods 
The  grinding  trough  being  large  enough  to  contain  a 
whole  cheese,  "the  pomace  is  allowed  to  remain  over 
night  before  pressing  ;  which  contributes  much,  both 
to  the  colour  and  quantity  of  the  cider.  In  the  morn- 
ing it  is  pressed  out  gradually  and  put  into  casks 
through  straw  or  rather  a  coarse  sieve  placed  within* 
the  tunnel ;  it  is  conveyed  immediately  to  a  cool  eel-* 
)ar,  leaving  out  the  bungs  till  the  fermentation  chiefly 
subsides,  when  the  bung  is  driven  in  tight,  leaving  a 
small  spiggot  vent  a  while  longer  to  check  the  press- 
ure, which  is  finally  closed  air  tight.  About  the  first 
of  January,  they  will  rack  it  off  free  from  the  lees  in- 
to clean  casks.  Having  put  in  three  or  four  pails  full 
of  cider,  a  match  of  brimstone  is  burnt  in  the  cask  un- 
til the  cider  is  well  impregnated  with  the  fume,  and 
the  cask  is  then  filled.  After  this  process  they  add 
from  one  to  three  gallons  of  spirit  distilled  from  the 
cider  lees,  to  one  hogshead  ;  fill  up  the  cask  with  ci- 
der, and  bung  it  down  air  tight,  and  let  it  remain  till 
it  becomes  of  mature  age.  Cider  managed  in  this 
way,  says  Mr.  Winkley,  one  of  their  members,  will 
keep  pleasant  for  years.  He  would  not,  however,  be 


understood  to  suggest  that  good  cider  cannot  be  ob- 
tained without 'the  addition  of  spirit,  especially  for 
immediate  use,  or  the  first  years  drinking  ;  but  the 
spirit  will  give  it  a  new  and  vigorous  body,  and  in- 
sure its  preservation. 

A   USEFUL   METHOD   TO    PRESERVE    CIDER. 

"Take  your  first  made  cider,  which  is  fit  only  for 
the  still,  and  convert  it  into  brandy  ;  put  nine  gallons 
of  this  brandy  into  a  new  barrel  ;  then  fill  the  barrel 
with  late  made  cider  well  strained,  and  bung  it  tight* 
This  gives  you  the  strength  of  near  four  barrels  of  ci- 
der in  one.  The  strength  given  to  it  by  brandy,  will 
preserve  its  sweetness  entire  for  many  years.  The 
barrels  should  be  new  and  clean.  In  this  manner,  any 
farmer  who  has  the  fruit,  may  put  up  in  six  barrels, 
the  essence  of  twenty  barrels  of  good  cider,  and  keep 
it  until  a  time  of  need.  It  will  fine  itself  and  grow  bet- 
ter with  an  increase  of  age.  Beside,  if  it  is  not  want- 
ed as  cider,  it  is  a  very  pleasant  cordial  when  undilu- 
ted ;  and  with  the  addition  of  a  bushel  of  wildgrapesr 
bruised,  and  put  into  each  barrel,  it  imbibes  the  pe- 
culiar flavour  of  the  grapes,  and  becomes  a  very  pleas- 
ant wine."  (New  Eng.  Farmer.) 

BOTTLING    CIDER. 

The  most  proper  time  for  bottling  cider  is  in  the 
month  of  March  or  April,  before  the  blossom  fermen- 
tation takes  place,  or  in  cider  spontaneously  clear,  it 
may  be  delayed  till  after  this  period  of  fermentation, 
even  late  in  May,  but  never  during  the  season  of  blos- 
soming ;  for  the  finest  ciders  are  then  somewhat  af- 
fected in  cleanness,  and  will  have  a  tendency  more  or 
less  to  break  the  bottles.  The  liquor  should  be  per- 
fectly clear  and  transparent,  and  the  bottling  should 
15 


C1DKE* 

be  in  clear  weather.  Great  care  should  be  observed 
in  making  the  bottles  perfectly  dry  and  clean,  the 
remnants  of  corks  or  any  kind  of  matter  incrusted  on 
the  sides,  will  always  impart  a  bad  taste  to  the  cider. 
A  few  drops  of  water  will  destroy  a  bottle  of  cider  af- 
ter it  has  been  well  fermented,  more  effectually  than 
a  pint  before  it  has  undergone  that  process.  The 
best  of  corks  should  be  used,  but  they  should  not  be 
immersed  in  hot  water,  but  dipped  in  cider,  they  will 
drive  the  easier  for  this  ;  in  driving  with  a  wooden 
bat,  turn  the  nose  of  the  bottle  downward,  so  that  the 
cider  shall  come  in  contact  with  the  cork,  otherwise 
there  will  be  danger  of  breaking  the  bottles.  Cider 
should  remain  24  hours  in  the  bottles  before  they  are 
corked,  this  improves  the  liquor,  and  renders  it  less 
dangerous  to  the  bottles.  A  teaspoonful  of  brandy 
added  to  each  bottle,  is  said  to  have  a  good  effect  in 
lessening  the  fermentationr  and  thereby  preventing 
the  bottles  bursting.  About  an  inch  of  vacant  space 
should  be  left  in  the  neck  of  the  bottles  below  the 
cork,  when  placed  on  its  bottom,  which  should  be  al- 
ways during  the  first  season  ;  the  bottles  may  then  be 
placed  on  their  sides  with  safety.  When  cider  of  a 
superior  quality  and  great  vinous  flavour,  is  intended 
to  be  preserved  for  some  years,  it  will  be  useful  to 
wire  down  the  corks  with  brass  or  copper  wire.  Bot- 
tled cider  should  be  kept  in  a  cool  cellar,  if  the  light 
dan  be  excluded,  it  will  be  a  great  additional  protec- 
tion against  the  heat  of  our  summers.  The  bottles 
should  never  touch,  for  the  concussion  which  usually 
attends  severe  strokes  of  thunder  frequently  will  crack 
them  when  in  contact  with  each  other.  The  best  sit- 
uation for  them  is  a  brick  cellar  floor,  with  clean  dry 
sand  up  to  their  necks,  to  exclude  the  air  and  prevent 
their  jarring,  and  still  more  effectually  to  prevent 
their  bursting  during  the  heat  of  summer  ;  take  a 
quantity  of  moss  obtained  from  low,  cold,  and  wet 


. 

,  cover  the  bottles  while  set  on  the  ground  in 
the  cellar,  and  with  a  watering  pot  drench  the  moss 
once  a  week  or  fortnight.  This  moss  retains  moist- 
ure a  long  time,  and  will  keep  them  constantly  cool. 

"In  the  transactions  of  the  Mass.  Agricultural  So- 
ciety, vol.  2,  p.  66,  there  is  an  account  of  an  improved 
method  of  pressing  cider,  communicated  by  Mr.  Paul 
Dodge,  of  New  Castle,  State  of  Maine.  Instead  of 
making  the  pomace  into  a  cheese,  the  apples  after  be- 
ing ground,  aie  put  into  a  curb  or  vatr  and  levelled 
with  a  shovel  ;  then  covered  with  a  plaflk  and  blocked 
up  as  usual.  It  may  be  pressed  with  a  long  beam  or 
short  cider  screw,  but  hay  screws  are  best.  The  ci- 
der may  be  pressed  in  two  hours.  Two  men  and  a 
boy  may  make  20  barrels  in  one  day.  As  no  straw 
is  used,  it  may  be  made  in  cold  weather  if  the  pomace 
does  not  freeze."  (See  a  description  of  this  implement 
in  the  New-England  Farmer,  vol.  3,  p.  65.) 

In  the  New-England  Farmer,  vol.  3,  p.  86,  may  be 
found  some  account  of  an  improved  cider  mill  and 
press  invented  by  -  Hay,  Esq.  of  Milton,  New- 
Hampshire,  who  says,  that  with  his  mill  and  press,  he 
could  make  100  barrels  of  cider  in  24  hours,  and  ob- 
tain more  juice  than  could  be  gained  by  the  mill  and 
press  in  common  use. 


MEDICINAL    PROPERTIES    OF   CIDER. 

THIS  excellent  liquor  contains  a  small  proportion  of 
spirit,  but  so  diluted  and  blunted,  by  being  combined 
with  a  large  quantity  of  saccharine  matter  and  water, 
as  to  be  perfectly  wholesome.  When  of  a  proper  age, 
and  well  refined,  pure  cider  may  be  considered  as  a 
pleasant  and  salutary  beverage,  and  calculated  to  ob- 
viate a  putrid  tendency  in  the  humours. 

Strong,  astringent  cider,  well  impregnated  with  fix- 
ed air  in  bottles,  has  been  found  of  great  utility  in  va- 


168  Clt5ER-» 

rious  diseases.  In  low  fevers  of  the  putrid  kind,  it  is 
not  merely  a  good  substitute,  but  is  equally  efficacious 
with  port,  or  other  foreign  wines. 

"Excellent  brandy  is  made  from  apples  in  the  United" 
States,  notwithstanding  what  Chaptal  has  said  on  the 
subject.  If  carefulty  distilled  from  sound  apples,  and 
kept  a  few  years  in  a  warm  situation,  it  is  very  agree- 
able, when  diluted  with  water.  One  wine  glass  full, 
added  to  a  half  gallon  bowl  of  punch,  highly  improves 
ihe  flavour  of  that  drink." 

POMONA  WINE. 

"It  is  said  that  several  of  the  agricultural  societies 
have  adopted  regulations  for  the  encouragement  of  A- 
rnerican  beverage,  at  their  annual  jubilees.  Currant 
wine  is  to  be  substituted  for  claret  ;  and  the  great  sta- 
ple of  New  England,  cider,  is  to  be  substituted  for  Ma- 
deira. The  following  is  a  receipt  to  make  it : 

"Take  cider,  made  of  sound  apples,  sweet  from  the 
press,  and  leach  it  through  a  barrel  filled  with  clean 
dry  sand.  After  it  has  passed  through,  carefully  drain 
it  off  into  a  brass  or  copper  kettle;  in  which  it  must 
be  boiled  one  hour  over  a  slow  fire,  and  skimmed  clean. 
After  it  has  been  taken  offand  cooled,  strain  it  through 
a  fine  cloth,  and  put  it  into  a  cask  that  is  perfectly 
clean.  Set  it  in  a  cool  part  of  the  cellar,  and  let  it  re- 
main five  or  six  weeks,  when  one  quart  of  the  best 
French  Brandy,  and  one  pound  of  raisins,  must  be  add- 
ed to  eight  gallons. 

"It  ought  to  be  made  a  year,  at  least,  before  it  is 
used.  It  is  needless  to  state  that  the  quality  of  the 
liquor  will  be  improved  by  age." 

"This  American  process  has,  of  late  years,  been  im- 
itated in  the  cider  counties,  and  particularly  in  the 
\vest  of  England,  where  several  hundred  hogsheads  of 
cider  wine  are  annually  prepared  ;  and  being  suppos- 


tid  to  contain  no  particles  of  copper,  from  the  vessels 
in  which  it  is  boiled,  the  country  people  consider  it 
as  perfectly  wholesome,  and  accordingly  drink  it 
without  apprehension.  In  order  to  ascertain  the 
truth,  various  experiments  were  instituted  b\  the  late 
Dr.  Fothergill ;  from  the  result  of  which,  he  proved 
that  cider  wine  does  contain  a  minute  portion  of  cop- 
per, which,  though  not  very  considerable,  is  sufficient 
to  caution  the  publick  against  a  liquor  that  comes  in 
so  questionable  a  shape.  Independently,  however, 
of  the  danger  arising  from  any  metallick  impregnation, 
we  doubt  whether  the  process  of  preparing  boiled 
wines  be  useful,  or  reconcileable  to  economy.  The 
evaporation  of  the  apple  juice  by  long  boiling,  not  on- 
ly occasions  an  unnecessary  consumption  of  fuel,  but 
also  volatilizes  the  most  essential  particles,  without 
which  the  liquor  cannot  undergo  a  complete  fermen- 
tation, so  that  there  can  be  no  perfect  wine.  Hence 
this  liquor  is,  like  all  other  boiled  wines,  crude,  heavy, 
and  flat  :  it  generally  causes  indigestion,  flatulency, 
and  diarrhoea.  Those  amateurs,  however,  who  are 
determined  to  prepare  it,  ought  at  least  to  banish  all 
brass  and  copper  vessels  from  this  as  well  as  from  ev- 
ery other  culinary  process."  (Mease.) 

The  most  valuable  liquor  to  be  obtained  from  ap- 
ples unquestionably,  is  the  cider  wine  made  according 
to  the  following  process. 

APPROVED    METHOD    OF    MAKING    WINE    FROM    CIDER. 

To  one  barrel  of  cider,  when  just  from  the  press, 
add  half  a  pound  of  sugar  to  each  gallon,  and  two  gal- 
lons of  brandy,  West  India  spirit,  or  cider  brandy. 
The  cask  must  be  lightly  stopped,  and  filled  up  every 
day,  while  fermenting,  for  four  or  five  days,  and  then 
stopped  tight  and  put  into  a  cool  cellar.  In  three  or 
four  months  rack  it  off,  and  add  two  gollons  more  of 


174)  ODER. 

brandy  to  each  barrel.  Take  one  quarter  of  a  pound 
of  burnt  alum,  six  whites  of  eggs,  and  one  pint  of  clean 
sand,  mixed  together,  and  put  them  into  the  barrel 
when  racked,  to  clarify.  When  racking,  the  liquor 
must  be  kept  from  foaming,  by  letting  it  run  down  on 
a  thin  board  ;  and  when  the  cask  is  about  half  full, 
while  racking,  a  match  of  sulphur  must  be  burned  in 
it,  and  then  the  cask  stopped  close  and  shook,  so  that 
the  smoke  may  incorporate  with  the  liquor.  In  one 
year  this  will  be  equal  to  sherry  wine,  and  in  two, 
equal  to  the  best  Madeira.  Having  made  one  cask  of 
this  a  few  years  since,  it  so  far  exceeded  my  expecta- 
tions, that  I  can  with  confidence  and  pleasure  recom- 
mend it  to  general  notice,  as  a  liquor  possessing  the 
qualities  of  a  sprightly,  cordial  wine,  the  cheap  pro- 
duce of  our  own  farms,  and  free  from  any  deleterious 
metallick  impregnation* 

APPLE   JELLY« 

It  is  not  known  perhaps,  so  generally  as  it  ought  to 
fee,  that  apples  make  an  excellent  jelly.  The  process 
is  as  follows  :  They  are  pared,  quartered,  the  core 
completely  removed,  and  put  in  a  pot  without  water, 
closely  covered,  and  placed  in  an  oven  or  over  a  fire. 
When  pretty  well  stewed,  the  juice  is  to  be  squeezed 
out  through  a  cloth,  to  which  a  little  white  of  an  egg 
is  added,  and  then  the  sugar.  Skim  it  previous  to 
boiling,  then  reduce  it  to  a  proper  consistency,  and 
an  excellent  jelly  will  be  the  product. 

OF    DISTILLERIES    OF   SPIRIT   FROM  CIDER. 

It  may  be  gratifying  to  our  farmers,  to  be  made  ac- 
quainted with  an  establishment  by  which  tlaeir  fruit 
and  cider  may  be  advantageously  disposed  of  when 
their  orchards  are  abundantly  productive. 


171 

Of  Distilleries  of  Spirit  from  Cider,  copied  from  a  view  of  the 
cultivation  of  Fruit  Trees,  &c.  By  William  Coxe,  Esq.  of 
New-Jersey, 

"As  these  establishments  have  lately  assumed  con- 
siderable importance  to  the  nation  as  a  great  and  in- 
creasing source  of  revenue,  and  are  not  liable  to  many 
of  the  objections  which  exist  against  the  distillation 
of  spirit  from  grain — it  may  not  be  amiss  to  state  some 
facts,  founded  on  incontrovertible  authority,  to  prove 
that  the  farmers  of  our  country  may  calculate  on  a 
certain  demand  from  these  distilleries  for  the  pro- 
ducts of  their  orchards,  however  abundant  they  may 
be,  without  apprehension  from  the  jealousy  of  rival 
commercial  interests,  or  the  narrow  principles  of  col- 
onial policy,  which  in  fruitful  years,  reduce  the 
price  of  fruit  liquor  in  the  cider  counties  of  Eng- 
land so  low,  as  to  be  insufficient  to  pay  the  costs  of 
manufacturing  the  inferiour  quality. 

"Of  the  quantity  of  cider  spirit  distilled  in  the  Uni- 
ted States,  we  have  no  positive  evidence,  it  is  never- 
theless certain  that  the  quantity  is  great,  and  rapidly 
increasing  in  all  the  older  States  north  of  James 
River. 

"In  1810,  from  the  Marshalls  returns  it  appears, 
that  1103272  gallons  were  distilled  from  domestick 
materials  in  the  small  state  of  New-Jersey  ;  while  in 
Connecticut,  in  the  same  year,  there  were  distilled 
1374404  gallons — of  both  these  quantities  we  may 
safely  calculate,  that  3-4th  parts  were  the  product 
of  cider.  In  Essex  county,  N.  J.  in  the  year  1810, 
there  were  made  198000  barrels  of  cider,  and  307310 
gallons  of  cider  spirits  were  distilled — one  citizen  of 
the  same  county,  in  1812,  made  200  barrels  of  cider 
daily,  through  great  part  of  the  season,  from  six  mills 
and  twenty  three  presses.  In  the  present  season, 
1816,  25000  barrel?  uf  cider  were  made  within  the 
limits  of  a  single  religious  society,  as  it  is  called,  in 


172  CIDER. 

Orange  township,  Essex  county,  New-Jersey  ;  com 
prising  about  three  fourths  of  tne  township.  Such 
has  been  the  abundance  of  apples  in  many  of  our  east- 
ern counties,  that  hogs  and  horses  have  been  kept  fat 
on  them  till  late  in  December:  in  the  great  scarcity 
of  provender  produced  by  the  severe  drought  of  the 
last  summer,  cattle  have  been  fed  on  the  pomace  tak- 
en into  the  fields,  and  spread  on  grass  grounds,  and 
have  been  kept  in  good  condition  until  the  end  of  De- 
cember. It  is  the  opinion  of  some  judicious  men, 
that  as  food  for  animals,  the  extraordinary  abundance 
of  apples,  has  nearly  compensated  for  the  short  crop 
of  corn  in  our  great  cider  districts.  These  facts  might 
be  supported  by  many  others  equally  strong,  to  prove 
the  importance  of  this  department  of  agriculture  ;  al- 
though strictly  considered,  they  do  not  come  within 
the  limits  I  had  originally  prescribed  for  this  volume, 
they  appeared  to  me  too  important  in  their  nature, 
and  too  closely  connected  with  the  subjects  I  have 
discussed,  to  suffer  me  to  pass  them  over  without  no- 
tice. 

"A  neighbour  of  mine,  of  great  experience  as  a  dis- 
tiller of  cider  spirit,  once  in  the  month  of  August  dis- 
tilled at  the  rate  of  16  quarts  and  7  eighths  from  a 
barrel  of  30  gallons  ;  i.  e.  about  one  7th  of  proof  spir- 
it. The  usual  quantity  of  spirit  distilled  from  early 
cider  on  an  average,  is  8  quarts  from  a  barrel — it  has 
been  satisfactorily  ascertained,  that  1 4  quarts  per  bar- 
rel is  the  usual  quantity  obtained,  from  the  four  most- 
celebrated  Newark  ciders,  viz.  the  Harrison,  Grants!- 
winkle,  Campfield,  and  Poveshon," 


- 


VINEtfAR.  1 73 

• 

VINEGAK. 

VARIOUS   METHODS    OF   MAKING    VINEGAR   FROM  THE  APPLE 
JUICE. 

"THE  superiority  of  vinegar  made  from  strong,  well 
flavoured  cider."  says  Mr.  Coxe,  "over  the  ordinary 
wine  vinegar  imported  from  Europe,  is  generally  ac- 
knowledged. The  manufacture  of  vinegar  has  be- 
come an  important  branch  of  rural  economy  among 
our  respectable  farmers  who  are  from  principle  oppos- 
ed to  the  practice  of  distillation  of  ardent  spirits  :  in- 
dividual dealers  in  our  large  seaport  towns  are  enga- 
ged in  large  establishments  of  this  nature — in  one  in- 
stance, in  a  single  parish  in  New-Jersey,  1200  hogs- 
heads of  cider  have  been  converted  into  vinegar  in  a 
single  season.  The  demand  for  cider  for  this  purpose 
must  be  great  and  permanent,  and  there  always  will 
be  a  great  demand  for  vinegar  in  our  country.  In  one 
season,  cider  at  five  dollars  per  hogshead  will  be  con- 
verted into  vinegar  at  14  or  15  dollars,  an  advance 
which  will  repay  the  expense  and  trouble  of  the  man- 
ufacture." Every  liquor  which  has  completely  un- 
dergone the  spirituous  fermentation,  is  spontaneously 
and  necessarily  disposed  to  the  acid  fermentation. 
Accordingly,  every  vinous  liquor  does  continually 
tend  to  berome  vinegar,  and  is  actually  changed  into 
it  sooner  or  later,  according  to  circumstances,  unless 
carefully  prevented  by  art.  There  are  numerous 
methods  by  which  good  vinegar  may  be  produced 
from  the  apple  juic^  by  fermentation.  The  essential 
requisites  are,  exposure  to  the  atmospherical  air  of  a 
warm  temperature,  and  the  addition  of  some  extra- 
neous vegetable  matter  to  promote  the.  acetous  fer- 
mentation. When  vinegar  is  weak  and  vapid,  a  small 


174  VINEGAR. 

quantity  of  alcohol,  either  cider  spirit  or  that  from 
rye,  will  increase  its  strength  and  improve  its  qual- 
ities. 

Cider  vinegar  may  be  made  by  fermenting  new  cider 
with  must  of  apples,  in  a  warm  room  or  in  the  open 
air,  where  it  should  be  exposed  to  the  sun,  the  bung 
of  the  cask  being  left  open  for  the  discharge  of  the 
pomace  and  filth,  and  for  the  admission  of  air ;  but  the 
bung  hole  should  be  secured  from  rain,  as  water  proves 
injurious.  In  the  course  of  a  week  or  nine  days,  the 
vinegar  may  be  drawn  off  for  use.  If  ne*v  cider  be 
put  on  vinegar,  or  upon  the  lees  or  mother,  after  rack- 
ing off  the  vinegar,  it  will  hasten  the  operation.  When 
a  liquor  already  fermented  is  used,  it  is  ol  importance 
that  yeast  or  some  other  ferment  be  added  in  order  to 
hasten  the  fermentation.  The  following  method  is 
jecommeiided  by  a  writer  in  the  New-England  Far- 
mer :  "Take  raw  beets,  cut  them  into  disks  about  half 
an  inch  thick,  and  suspend  them  through  the  bung 
hole  in  a  cask  of  pure  cider.  Renew  them  three  or 
four  times,  at  the  intervals  of  three  weeks.  Fifteen 
or  twenty  pieces  at  a  time  are  sufficient  for  a  barrel 
containing  33  gallons  of  cider.  I3lace  your  cask  in  a 
dry,  warm  situation,  and  put  on  the  bung  as  tightly 
as  the  twine  on  which  the  pieces  of  beet  are  suspend- 
ed, will  admit."  It  is  probable  that  the  saccharine 
matter  in  the  beet  has  a  tendency  to  promote  the  ace- 
tous fermentation. 

The  following  is  a  very  cheap,  easy,  and  speedy 
method  of  making  the  very  first  rate  vinegar — Take 
any  quantity  you  please  of  the  first  ripe  apples  that 
fall,  and  which  are  always  worth  the  least  for  cider, 
which  should  either  be  ground  very  coarse  in  a  mill, 
or  what  is  equally  good,  bruised  in  a  barrel  with  a 
common  pounder.  Then  of  the  coarse  ground  or 
bruised  apples,  put  a  layer  of  about  two  inches  deep 
into  the  bottom  of  a  clean  cask,  then  a  layer  of  clean 


PEARS. 

straw  of  about  the  same  thickness,  and  so  on  till  the 
cask  is  full,  observing  to  press  the  straw  and  apples 
well  together  with  the  hand,  while  filling  the  cask. 
Then  take  one  fourth  part  as  much  water  as  the  same 
apples  would  make  of  cider,  if  ground  and  pressed, 
and  pour  a  little  at  a  time  into  the  cask  of  apples  and 
straw.  Let  it  stand  two  or  three  hours  and  then  drain 
it  off  very  slowly,  just  as  you  would  water  through 
ashes  for  making  lye.  And  being  thus  drained  off,  the 
same  liquor  is  then  to  be  run  through  three  or  four 
times  a  day  for  two  days  successively.  It  is  then  to 
be  put  into  a  clean  cask,  where  it  may  work  standing 
in  the  sun.  In  a  short  time  it  will  become  very  fine 
sharp  vinegar.  At  the  last  drawing  off,  it  will  be  nec- 
essary to  apply  some  heavy  weight  to  press  out  the 
liquor.  If  one  pound  of  honey  be  added  to  each  gal- 
lon of  cider,  it  will  greatly  increase  the  strength  of 
•vinegar. 


OF  PEARS. 

IT  is  no  longer  questionable  that  the  pear  tree  U 
well  adapted  to  the  climate  and  soil  of  New-England. 
Although  much  neglected  by  our  farmers  generally, 
numerous  varieties  are  cultivated  in  different  parts  of 
Massachusetts,  in  great  perfection.  All  the  varieties 
of  the  pear  are  hardy  and  long  lived,  and  \vill  flourish 
in  a  clay  or  loamy  soil,  but  wet  situations  are  unfa- 
vourable. Most  of  the  directions  already  detailed, 
relative  to  the  cultivation  of  the  apple  tree,  may  be 
applied  to  that  of  the  pear  tree.  The  production  of 
particular  varieties  from  the  seed  is  equally  capricious, 
and  the  annihilation  of  certain  kinds  from  long  dura? 


176  FEARS. 

tion,  is  supposed  to  be  no  less  remarkable  than  in  the 
apple.  The  propagation  of  particular  species  is  ef- 
fected by  grafting  or  budding,  and  by  this  method  any 
desired  variety  may  be  obtained  and  perpetuated. 
Considerable  attention  is  necessary  in  the  choice  of 
stocks  for  grafting.  Suckers  from  other  trees  should 
never  be  employed,  as  they  will  have  a  constant  ten- 
dency to  generate  suckers,  to  the  injury  of  the  tree. 
It  should  be  observed,  to  graft  or  bud  summer  pears 
upon  summer  pear  stocks  ;  autumn  pears  upon  stocks 
of  the  same  kind  ;  but  never  graft  a  winter  pear  upon 
a  summer  pear  stock,  for  the  sap  of  the  summer  pear 
will  decline  or  diminish,  before  the  winter  fruit  has 
sufficient  time  to  mature  and  ripen.  Every  planter 
should  keep  a  nursery  of  free  stocks,  by  planting  the 
seeds  of  the  different  varieties,  and  these  should  be 
taken  from  fair  and  choice  fruit,  and  in  their  ripe  state. 
The  season  for  grafting  or  budding,  and  the  manner 
of  performing  the  operation,  are  the  same  as  already 
described  for  the  apple.  The  pear  tree  will  succeed 
very  well,  when  grafted  on  a  quince  ;  in  which  case, 
it  is  preferable  to  graft  under  ground  in  the  root,  as 
the  tree  will  be  more  strong  and  vigorous ;  whereas, 
if  grafted  above  the  surface,  the  produce  will  be  a 
dwarf  tree.  "The  stock  should  be  from  what  is  call- 
ed the  Portugal  quince,  which  grows  as  fast  as  the  nat- 
ural or  free  stock  ;  and  tfye  pears  put  on  them  should 
always  be  of  the  soft  flesh  or  butter  kind  ;  the  break- 
ing pears  do  not  answer  so  well  on  this,  as  on  the  free 
stock.  In  France,  all  their  finest  pears  of  the  buttery 
kind  are  raised  on  the  Portugal  quince  stocks."  In 
transplanting  pear  trees,  we  are  advised,  when  the 
land  is  dry  and  sandy,  to  perform  the  business  in  au- 
tumn, and  they  will  gain  root  fibres  enough  to  sup- 
port them,  before  winter,  and  will  shoot  in  the  spring 
better  than  those  which  are  planted  in  April.  But  in 
moist  places,  it  is  best  to  dig  the  holes  in  autumn,  and 


I'EAftfi.  1  77 

plant  in  April,  as  the  cold  of  winter  might  greatly  in- 
jure them.      The  soil  for  pear  trees  ought  to  be  two 
or  three  feet  deep,  and  they  should  be  planted  shal- 
low, that  the  roots  may  spread  near  the  surface,  and 
enjoy  the  benefit  of  the  sun  and  air  ;  and  by  some  it 
is  accounted  useful  to  expose  the  same  side  to  the  sun 
as  when  in  the  nursery.     Pear  trees  require  but  little 
pruning,  comparatively  with  the  apple,  and  if  carried 
to  excess,  it  proves  very  injurious.     All  dead  branch- 
es, however,  and  even   thrifty  ones,  which   interfere 
and  chafe    each    other,  and  every  sucker  proceeding 
from  the  trunk  or  roots,  should  be  carefully  removed. 
Every  large  wound  should  be  covered  with  the  com- 
position or  cement,  as  a  security  against  the  effects  of 
the  sun  and  weather.     If  affected  with  diseases,  or  in- 
fested with  insects,  the  appropriate  remedies,  recom- 
mended for  apple  trees,  must  be  applied.     In  the  Ag- 
ricultural Repository,  vol.  iv.  is  a  communication  from 
Mr.  Hammon,  of  Talbot  county,  Maryland,  to  the  fol- 
lowing  purport.      "Pear  trees,  and  other  fruit  trees, 
are  frequently  affected,  and  sometimes  suddenly  de- 
cay, without   discovering  the  causes  of  their  decline. 
A  gentleman  of  this   neighbourhood,  some  years  ago, 
observing  the  situation  of  his  trees,  and  having  unsuc- 
cessfully  used   many  applications,  at  length  dir  ected 
their  trunks  or  bodies  to  be  washed  with  soft  s-oap ; 
and  it  is  not  easy  to  imagine  the  early  change  which 
appeared    in    the  bark  and  foliage  :  the  bark  became 
smooth  and  glossy,  and  seemed  sound   and  beautiful  ; 
and  he  thought  the  tree   was  greatly  improved  in  ev> 
ery  respect.      I  have  tried  the  same  experiment,  and 
with  equal  advantage  to  apple  trees ;  and  am  persuad- 
ed they  have  been  greatly  benefited  by    this  process. 
It  is  used  in    the  spring,  and  may  be  repeated  in  the 
following  years,  as  frequently  as  the  trees  appear  to 
require  it.     Mr.   Peters  declares,  that   he  used   soap 
suds  without  beneficial  effects  ;  but  it  is  probable  that 
16 


178  PEARS, 

the  soft  soap  in  substance  is  more  powerful,  and  that 
having  more  strength  and  virtue  than  the  suds,  as 
commonly  made,  it  may  more  effectually  destroy  the 
worms,  bugs,  and  other  insects,  which  so  materially  in- 
jure the  trees  ;  and  it  is  believed  to  be  in  consequence 
of  their  destruction,  that  the  bark  and  branches  are 
enabled  to  derive  so  much  improvement  from  the  ap- 
plication of  this  substance." 

Mr.  Forsyth's  treatise  contains  his  method  of  man- 
aging diseased  pear  trees,  and  such  as  were  unfruitful 
from  decay,  arid  has  clearly  demonstrated,  that  the 
quantity  of  fruit  was  thereby  remarkably  increased, 
and  the  quality  greatly  improved.  When  old  trees 
are  affected  with  canker,  or  otherwise  diseased,  by 
which  they  are  rendered  unproductive,  his  practice  is, 
io  head  them  down  in  May  or  June,  as  near  as  possi- 
ble to  where  they  were  engrafted.  By  this  method 
the  young  shoots  soon  sprout  forth,  and  grow  so  rap- 
idly, that  in  two  or  three  years  they  bear  fruit  most 
abundantly.  Mr.  F.  illustrates  his  practical  princi- 
ples by  two  or  three  striking  examples,  and  by  plates 
representing  the  trees  and  fruit.  One  of  the  first 
four  which  he  headed  down,  was  a  Saint  Germain, 
•which  produced  nineteen  fine,  large,  well  flavoured 
pears  the  next  year,  and  in  the  third,  bore  more  fruit 
than  it  did  in  its  former  state,  when  it  was  four  times 
the  size.  Another  bore  four  hundred  pears  the  second 
year  ;  and  he  finally  found,  that  the  trees  headed  down 
bore  upwards  of  five  times  the  quantity  of  fruit  that 
the  others  did  ;  and  it  keeps  increasing,  in  proportion 
to  the  progrees  of  the  trees.  "On  the  20th  of  June," 
says  Mr.  F.  "I  headed  several  standards  that  were  al- 
most destroyed  by  the  canker  ;  some  of  them  were 
so  loaded  with  fruit  the  following  year,  that  1  was  o- 
foliged  to  prop  the  branches,  to  prevent  their  being 
broken  down  by  the  weight  of  it.  In  the  fourth  year 
afterwards,  one  of  them  bore  two  thousand  eight  bun- 


PEARS.  1 79 

tired  and  forty  pears,  while  another  tree,  not  headed 
down,  growing  by  its  side,  being  twenty  years  old, 
bore  five  hundred  pears,  which  was  a  good  crop  for 
its  size  :  so  that  there  were  on  the  old  tree,  which 
had  been  headed  down  not  quite  four  years,  two  thou- 
sand three  hundred  and  forty  more  than  on  the  tree 
of  twenty  years  growth." 

The  following  is  Mr.  F'orsyth's  method  of  training 
the  trees,  that  are  cut  near  the  place  where  they 
were  grafted.  Every  year,  in  the  month  of  March, 
(April  or  May  for  our  climate,)  he  shortens  the  lead- 
ing shoot  to  a  foot  or  eighteen  inches,  according  to  its 
strength.  This  shoot  will,  if  the  tree  be  strong,  grow 
from  five  to  seven  feet  long  in  one  season  ;  and,  if  left 
to  nature,  would  run  up  without  throwing  out  side 
shoots.  The  reason  for  thus  shortening  the  leading 
shoot  is,  to  make  it  throw  out  side  shoots  ;  and  if  it 
be  done  close  to  a  bud,  it  will  frequently  cover  the 
cut  in  one  season.  When  the  shoots  are  strong,  he  cuts 
the  leading  shoot  twice  in  one  season  :  by  this  meth- 
od he  gets  two  sets  of  side  shoots  in  one  year,  which 
enables  him  the  sooner  to  fill  the  tree.  The  first  cut- 
ting is  performed  any  lime  during  the  spring,  and  the 
second  about  the  middle  of  June.  When  you  prune 
the  trees,  and  cut  the  fore-right  shoots  in  April,  al- 
ways cut  close  to  an  eye  or  bud,  observing  where  you 
see  the  greatest  number  of  leaves  at  the  lower  bud. 
and  cut  at  them  ;  for,  at  the  foot-stalk  of  every  one  ot 
these,  will  be  produced  a  flower  bud.  You  will  have 
in  some  sorts  of  pears,  in  a  favourable  season,  from 
five  to  nine  pears  in  a  cluster.  This  cutting  should 
not  be  later  than  April,  on  account  of  the  leading 
shoot  beginning  to  grow  ;  the  next  topping,  when  the 
leading  shoot  grows  quick  enough  to  admit  of  it,  should 
be  about  the  latter  end  of  June  ;  and  the  length  of  the 
shoots  should  be  according  to  their  strength,  having 
from  three  eyes  or  buds  to  six  on  a  side.  Mr.  For- 


1 80  PEARS. 

syth  has  been  successful  in  renovating  old  trees  when 
in  such  an  advanced  state  of  decay,  that  very  little, 
except  the  bark,  remained.  He  always  applies  the 
composition  to  the  wounds,  and  when,  on  examination, 
the  root  is  found  to  be  decayed  and  rotten,  he  cuts  a- 
way  all  the  dead  part,  to  the  sound  wood,  and  covers 
the  wound.  If  the  above  directions  be  followed,  he 
says,  you  will  get  more  pears  in  three  or  four  years, 
than  you  can  in  twenty-five  years  by  planting  young 
trees,  and  pruning  and  managing  them  in  the  common 
way.  If  it  be  desired  to  change  the  kind  of  fruit,  it 
will  be  easy  to  graft  or  bud  upon  the  young  shoots. 

The  method  recommended  by  Mr.  Knight,  for  re- 
claiming old  unproductive  pear  trees  is,  to  cut  away 
all  the  central  branches,  retaining  those  only  that  are 
nearly  horizontal,  and  all  the  spurs  of  these  must  be 
taken  off  closely  with  the  saw  and  chisel.  Into  the  ex- 
tremities of  the  branches  thus  retained,  grafts  are  to 
be  inserted  at  proper  distances,  so  aj  to  form  a  new 
crown.  It  was  on  an  old  Saint  Germain  pear  tree, 
that  had  been  trained  to  the  wall  in  a  fan  form,  that 
he  adopted  this  mode.  As  soon  in  the  succeeding 
summer,  as  the  young  shoots  had  attained  sufficient 
length,  they  were  trained  almost  perpendicularly  down' 
wards  between  the  larger  branches  and  the  wall,  to  which 
they  were  nailed.  In  the  second  year,  and  subse- 
quently, the  tree  yielded  abundant  crops,  the  fruit  be- 
ing equally  dispersed  over  every  part.  Grafts  of  no 
fewer  than  eight  different  kinds  of  pears  had  been  in- 
serted, and  all  afforded  fruit,  and  nearly  in  equal  plen- 
ty. The  same  mode  is  applicable  to  common  stand- 
ard trees.  By  this  mode,  Mr.  K.  remarks,  the  bearing 
branches,  being  small  and  short,  may  be  changed  ev- 
ery three  or  four  years,  till  the  tree  be  a  century  old, 
without  the  loss  of  a  single  crop,  and  the  central  part, 
which  is  almost  necessarily  unproductive  in  the  fan 
mode  of  training,  and  is  apt  to  become  so  in  the  hor- 


PEARS <  181 

izontal,  is  rendered  in  this  way  the  most  fruitful. 
Where  it  is  not  desired  to  change  the  kind  of  fruit, 
nothing  more  of  course  is  necessary  than  to  take  on 
entirely  the  spurs  and  supernumerary  large  branches, 
leaving  all  blossom  buds  which  occur,  near  the  ex- 
tremities of  the  remaining  branches. 

DISEASE    OF    PEAR   TREES; 

Fire  Blight. — Pear  trees  have  of  late  years  been 
subject  to  a  malady  commonly  called  Jlre  blight  or  bru- 
lere.  During  the  months  of  June  and  July,  the  ex- 
treme branches  turn  black  as  if  burned  and  suddenly 
perish.  From  the  extreme  branches,  the  disease  ex- 
tends downwards  to  the  larger  limbs,  and  continues 
to  increase  until  in  some  instances  the  tree  is  entirely 
destroyed  ;  and  what  is  very  singular,  trees  while  in 
a  healthy  and  highly  luxuriant  condition,  and  loaded 
with  fruit,  are  so  suddenly  seized,  that  they  put  on 
this  deadly  appearance  in  one  night;  or  in  24  hours, 
without  any  apparent  cause.  Various  are  the  causes 
assigned  by  different  writers.  A  writer  in  the  New- 
England  Farmer,  vol.  2,  p.  42,  says,  on  the  first  ap- 
pearance of  the  disease  on  his  trees,  being  convinced 
that  it  was  the  effect  of  some  internal  enemy,  he  in- 
stantly sawed  off  all  the  limbs  affected.  He  found 
the  enemy  not  at  the  point  where  death  ensued,  but 
some  inches  below  it.  The  insect  was  very  small, 
but  had  eaten  a  complete  circle  of  the  alburnum  or 
sap  wood,  not  exceeding  the  size  of  a  knitting  needle, 
so  as  completely  to  intercept  the  passage  of  the  sap. 
Having  produced  the  affected  limbs  and  the  insects, 
to  the  inspection  of  the  late  Professor  Peck,  he  was 
led  to  investigate  the  subject,  and  ascertained  that  the 
insect  is  the  scotylus piri,  and  in  the  Massachusetts  Ag- 
ricultural Journal,  he  has  given  a  particular  descrip- 
tion of  the  insect  with  a  plate.  It  deposits  its  eggs 
*16 


182  PEARS. 

between  the  bud  and  stem  before  the  month  of  Au- 
gust is  passed.  After  the  egg  is  hatUied  the  grub 
eats  its  way  through  the  cup  into  the  hardest  part  of 
the  wood  and  passes  through  its  chrysalis  state  before 
the  next  summer.  The  late  Professor  Peck  observes 
that  the  mischievious  effects  of  this  minute  insect,  are 
observed  in  June  and  July,  and  that  the  dead  part  of 
the  branches  should  be  cut  off  and  burnt  without  de- 
lay, as  the  insects  have  not  then  left  them.  The 
writer  above  referred  to,  says,  that  by  steadily  pur- 
suing the  system  of  cutting  off  the  limbs  many  inches 
below  the  apparent  injury  and  burning  them,  the  in- 
sects have  been  extirpated  from  his  estate.  William 
Prince,  Esq.  proprietor  of  Linnaean  Botanick  Garden, 
on  Long  Island,  says,  the  disease  is  caused  by  a  stroke 
of  the  sun,  which  extracts  the  sap  from  the  uppermost 
branches  of  the  trees,  or  from  such  as  are  most  expos- 
ed to  its  influence  with  more  rapidity  than  it  can  be 
replaced  ;  or  from  powerful  rays  of  the  sun,  heating 
the  bark  to  such  a  degree  as  to  nullify  the  progress  of 
the  sap.  The  only  remedy,  he  says,  is  to  immediate- 
ly saw  off  the  affected  branches  one  or  two  feet  be- 
low where  the  blight  extends,  in  which  case,  the  tree 
generally  revives.  A  writer  in  the  American  Farm- 
er, published  at  Baltimore,  January  1st,  1821,  advan- 
ces the  opinion  with  full  confidence,  that  it  is  a  warm 
winter,  especially  a  warm  February,  followed  by  a 
cold  March,  that  destroys  our  pear  trees.  It  is  the 
order  of  nature,  he  observes,  that  a  tree  in  severe  cold 
weather  cannot  exist  but  by  a  union  of  the  bark  with 
the  alburnum  or  sap  wood.  That  if  the  latter  part  of 
winter  is  warm,  especially  if  the  ground  on  which  the 
tree  stands  is  rich  and  cultivated,  the  sap  juice  is  set 
afloat  and  in  a  short  time,  winter  returns  upon  the 
tree  in  the  cold  mouth  of  March  ;  the  sap  vessels  are 
instantly  contracted,  the  juices  are  stagnated,  and  the 
limb  or  tree  sickens,  and  as  heat  is  further  applied, 


PEARS.  183 

tlie  injury  increases  till  it  dies  because  heat  evapo- 
rates the  juices  mster  than  it  can  force  them  into  con- 
tracted vessels.  This  rational  theory  we  are  disposed 
to  receive  as  correct,  and  a  probable  remedy  maybe 
found  in  the  application  of  cold  water  to  the  roots  of 
the  trees  in  the  month  of  February,  provided  the 
weather  should  be  so  warm  as  to  put  the  sap  in  mo- 
tion. Another  writer  in  the  American  Farmer  ascribes 
the  disease  to  worms  in  the  root,  having  discovered 
in  the  roots  of  his  trees  numerous  worms,  similar 
in  description  to  the  borer  in  apple  trees.  Wherever 
this  cause  is  found  to  exist,  the  mode  of  treatment 
should  be  the  same  as  already  detailed  when  treating 
of  the  apple  tree  borer, 

A  pear  tree  brought  from  Holland,  and  planted  in 
the  year  1647,  is  now  in  full  bloom,  standing  in  the 
third  avenue  at  the  insersection  of  Thirteenth  street, 
(New-York.)  This  is  probably  the  oldest  fruit  tree 
in  America.  About  seventy  years  ago  the  branches 
of  the  tree  decayed  and  fell  off ;  and  at  that  time  it 
was  supposed  the  tree  was  dying  ;  but,  without  any 
artificial  means  being  resorted  to,  new  shoots  ger- 
minated and  gradually  supplied  the  roots  of  their  pre- 
decessors. The  tree  now  is  in  full  health  and  vigour, 
and  appears  to  be  not  more  than  thirty  years  old  ; 
the  fruit  ripens  the  latter  part  of  August,  has  a  rich 
succulent  flavour,  and  has  been  known  by  the  name 
of  the  spice  pear.  (New  York  Evening  Post,  May  4, 
1820.) 

Old  Endicot  Tree. — This  tree  was  brought  from 
England  and  planted  by  Governor  Endicot,  nearly 
200  years  ago,  is  now  living  at  Salem,  and  bears  the 
present  season.  A  scion  from  this  tree  produced  four 
bushels  the  last  year. 

From  the  pear  is  prepared  a  pleasant  liquor,  known 
under  the  name  of  perry,  which  is  made  in  the  same 
manner  as  cider  from  apples.  In  England,  particu- 


'184  PEARS. 

lar  kinds  of  pears  are  cultivated  for  this  purpose,  and 
the  liquor  is  held  in  high  estimation. 

The  subjoined  list  contains  a  selection,  from  various 
sources,  of  such  as  are  much  esteemed  as  table  fruit, 
or  will  meet  a  ready  sale  at  market. 

1.  Amory. — A  very  superiour   pear.      Resembles 
the  Saint  Michael  in  size  and  appearance,  but  ripens 
a  little  earlier  ;  a  peat  bearer  and  not  subject  to  blast. 

2.  BenseWs  Winter. —  It  is  a  large,  full,  round  pear, 
skin  yellow,  the  flesh  fine  and  juicy.      It  is  a  fine 
keeping  fruit  and  a  great  bearer. 

3.  Brocas  bergamot. — A  delicious  pear,  ripe  early 
in  October. 

4.  Brown  beurre — Is   a  large  and    long   fruit,   of 
brownish  red  colour  next  the  sun,  melting,  and  full  of 
sharp   rich   juice,   slightly   perfumed.      Indeed,  it  is 
one  of  the  best  autumn  pears  we  have.      Ripens  in 
October. 

5.  Catharine  pear* — Of  this  there  are  several  vari- 
eties, the  earliest  of  which  ripens  in  July,  and  anoth- 
er kind  in  August.     They  are  considered  well  deserv- 
ing of  cultivation,  as  an  excellent  summer  fruit  for  the 
dessert   and  for  baking.      The  tree  grows  large,  and 
is  very  fruitful. 

6.  Chaumontclle,  or  winter  beurre. — "It  is  a  large, 
rich  flavoured,  melting  pear  ;  the  skin  a  little  rough  ; 
often  of  a  pale  green  colour,   but  becoming   purplish 
next  the  sun,  sometimes  with  a  good  deal  of  red.   The 
fruit  is  left  on  the  tree  till  the  close  approach  of  win- 
ter.    It  is  fit  for  eating  in  the  end  of  November,  and 
continues  till  January." 

7.  Colmart,  or  manna  ptar — "Is  large  and  excel- 
lent ;  the  flesh  is  very  tender  and    melting,  and  the 
juice  greatly  sugared.      Both   in  shape  and  quality,  it 
considerably  resembles  the  autumn,  or  English  berga- 
mot.    It  keeps  through  the  winter,  till   the  end  o-f 
February," 


1 8  5 

8.  Crassane,  or  bergamot  crassane — Is  a  pear  of  a 
large  size  and  round  shape,  with  a  long  stalk  :  the 
skin  is  roughish  ;  of  a  greenish   3'ellow,  when  ripe, 
with  a  russety  coating  :  the  flesh  is  very  tender  and 
melting,  and  full  of  a  rich  sugary  juice.      It  is  fit  for 
use   from   the  middle  to  the  end  of  November,  and  is 
one  of  the  very  best  pears  of  the  season. 

9.  Easter  bergamot,  or  "winter  bergamot — fs  a  large 
roundish  fruit,  of  a  grayish   green  colour,  with  a  lit- 
tle red  :  the  flesh  between  breaking  and  melting.  The 
fruit  is  fit  for  the  table  in  February,  and  keeps  till  A- 
pril." 

10.  Early   summer  bergamot. — One   of  the  finest 
pears  of  the  summer.      It  is  a  highly  flavoured  delic- 
ious fruit,  if  eaten  before  it  is  too  ripe. — The  skin  is 
green  covered  with  russet  spots,  turns  yellow  when 
fully  ripe  in  July.      It  is  of  a  round   form,  not  large. 
The  tree  is  of  moderate  size,  hardy,  and  free  from 
blight, 

11.  Epargne. — A  delicious   and    much   esteemed 
fruit.     Resembles  in  shape  and  size  the  St.  Germain. 
Colour  of  a  greenish  cast,  with  rusty  spots.     The  flesh 
is  melting  and  the  juice  sprightly.       Ripe  in  August. 

12.  Fine,  Gold  of  summer. — A  pear  of  superior  ex- 
cellence.    The  size  is  small,  the  stem  long,  growing  a 
little  on  one  side.      The   skin  a  rich  yellow  on  one 
side,  on  the  other  a  brilliant  red,  dotted  with  yellow. 
The  flesh  rich  and  juicy  and  highly  flavoured,  ripe  the 
last  of  July.     The  tree  is  vigorous  with  long  hanging 
limbs. 

13.  Garden  pear. — This   ripens  in  November.     It 
is  large  and  rather  long  ;  the  skin   yellow,  and  the 
fiesh  yellow,  rich,  and  juicy.      It  is  cultivated  in  Mas- 
sachusetts, and  is  highly  esteemed. 

14.  German  muscadel  pear,  or  muscat  allemand.  "A 
noble,  large,  pyramidal  fruit,  with  a  small  blossom  on 
a  shallow  excavation,  and  rather  a  long  stalk.     Whe» 


18G  PEARS. 

ripening  on  the  floor,  it  acquires  a  red  and  yellow 
tint.  Its  flesh  is  melting  and  delicate,  full  of  a  spicy, 
delicious  juice,  similar  to  that  of  Museadel  grapes. — 
Eatable  from  March  till  IVlay.  The  tree  forms  a  fine 
crown,  and  is  exceedingly  productive." 

1 5.  Green  Catharine,  or  Rousselet. — This  is  by  some 
called  spice  Catharine.     The  tree  grows  in  form  like 
the  early  Catharine,  is  very  hard 3%  and  a  great  bearer. 
The  fruit  fair  and  fine,  excellent  in  a  raw  state  or  bak- 
ed.    The  size  is  rather  small,  the  colour  of  the  skin  a 
greenish  yellow  russet  and  spotted.      Ripe  in  August 
arid  September. 

16.  Green  summer  sugar  pear,  or  sucre  vert — Has  a 
very  smooth  green  skin  ;  flesh  melting  and   the  juice 
sugary,  with  an  agreeable  flavour :  the  tree  is  a  free 
bearer.     Its  period  of  ripening  is   in   August,  and  it 
can  be  preserved  only  a  few  weeks.      The  tree  bears 
fruit  every  year,  and  its  blossoms  resist  the  most  un- 
favourable weather. 

17.  Grey  butler  pear — )  Are    well    known  to  ama- 

18.  White  butter  pear —  \  teurs,  and  deserve  to  stand 
in  every  orchard,   being  excellent  autumnal  fruits. 
The  white  butter  pear  is  also  very  excellent  for  culi- 
nary purposes,  even  before  it  attains  to  maturity  by 
lying  on  the  floor.     In  a  good  soil,  it  often  forms  a 
very  large  tree  ;  but  the  grey  butter  pear  is  of  a  low- 
er growth,  though  with  more  expanded  branches. 

19.  Holland  table  pear. — This    is    rather   a  large 
pear,  of  very  irregular  form,  the  skin    is  green  with 
small  russet  clouds.     The  flesh  is  remarkably  juicy, 
melting  and  sprightly.     The  stem  long.     Few  pears 
are  more  admired  at  a  season   when  fine  pears  are 
common.     Ripens  in  September  and  October.     The 
tree  is  of  strong  and  vigorous  growth,  the  foliage  lux- 
uriant.    It  is  a  great  and  uniform  bearer. 

20.  Jargonelle. — This  is  a  well  known,  fine  sum- 
mer pear,  ripening  in  August.     The  flesh  is  breaking. 


PEARS.  1 87 

sweet,  and  has  a  slightly  musky  flavour.  It  is  best 
when  picked  before  fully  ripe,  and  matured  in  the 
house.  The  tree  is  a  general  bearer. 

21.  Little  muscat — Is  of  an  oblong  shape,  of  a  yel- 
low colour,  except  next  the  sun,  where  it  is  red.  Ripe 
in  August. 

22.  Mom  Jean — Is  a  valuable  pear.     It  is  ripe  a- 
boutthe  first  of  November,  and  will  last  till  the  mid- 
dle of  December. 

23.  Mogul  summer. — A  very  large,  fair  and  sweet 
pear,  and  a  full  bearer.     Ripe  in  August. 

24.  Orange  pear. — This  has  been  long  cultivated 
in  Massachusetts,  and  is  still  a  favourite  fruit  among 
those  who  are  unacquainted  with  the  superiour  kinds 
more  recently   introduced.      The  fruit  is  roundish  ; 
the  skin  of  a  greenish  colour,  becoming  yellow  when 
ripe  ;  the  flesh  is  melting,  and  the  juice  sugary  ;   the 
flavour  pleasantly    perfumed.     It   ripens  in  August, 
and,  like  all  summer  pears,  is  of  short  duration. 

26.  Pound  pear — "Is  an  extraordinary  large,  thick, 
oblong  fruit,  of  a  greenish  gray  colour :  it  is  often 
reared  in  the  vicinity  of  buildings,  to  shelter  its  pon- 
derous fruit  from  boisterous  winds,  before  it  has  at- 
tained to  maturity.  Though  its  pulp  be  somewhat 
tough,  it  is  a  very  useful  pear  in  domestick  economy', 
especially  for  drying.  The  tree  rises  to  a  considera- 
ble height,  and  spreads  its  branches  ;  is  very  produc- 
tive, and  its  blossoms  are  not  liable  to  be  injured  in 
the  spring."  The  fruit  should  be  suffered  to  remain 
on  the  tree  till  frost,  and  then  preserved  in  the  com- 
mon manner,  for  baking  and  other  culinary  uses. — 
There  is  a  variety  generally  called  the  small  pound 
pear,  which  acquires  only  half  the  size  of  the  former, 
but  possesses  all  its  valuable  properties. 

26.  Nonpareil  bergamot — "Is  a  considerably  large 
pear,  with  a  green  peel,  containing  a  mellow  pulp  of 
an  incomparable  aromatick  taste.  It  becomes  eatable 


188  PEARS. 

in  October  and  November.     The  tree  is   one  of  the 
largest  among  the  bergamots.1" 

27.  Prince's  pear — "Is  a  small  roundish  fruit,  of  a 
yellow  colour,  but  red  next  the  sun  :   flesh   interme- 
diate between  breaking  and  melting  :  juice  high  fla- 
voured.    The  tree   is  generally  a  great  bearer,   and 
the  fruit  will  keep  for  a  fortnight." 

28.  Radish  pear. — "  A   very   superiour    summer 
fruit,  the  juice  of  which   is  so  rich,  refreshing  and 
agreeably  acidulated,  that  it  excels  in  its  kind  the  gray 
butter  pear.     But  as  it  easily  becomes  mealy,  though 
of  a  muscadel  flavour,    when   left  to  ripen  on    the 
tree,   it   ought  to   be    removed,   and   deposited     on 
the  floor.     The  tree  is  remarkably  fertile,  and  pro- 
duces fruit  in  seasons  when  almost  every  other  pear 
kind  has  failed  :  hence  it  deserves  to  be  reared,  even 
in  climates  and  situations  not  very  favourable  to  or- 
chards ;   as  it  is  of  vigourous  growth,   and  attains  to 
tolerable  size." 

29.  Rousseline — "  Is'  of  a  deep  .red  colour,   with 
spots  of  gray  ;  the  flesh  is  very  tender   and  delicate, 
and  the  juice  very  sweet,  with  an  agreeable  perfume. 
It  ripens  about  the  latter  end  of  October,  but  will  not 
keep." 

30.  Sarasin. — A     valuable  winter    pear,    which 
ought  to  decorate  every  orchard,  as  it  may  be  pre- 
served a  whole  year.     In  shape  and  size  it  resembles 
the  brown  Louise,  but  generally  becomes  much  larger. 
Its  red  colour  rises  on  the  south  side :  when  it  turns 
yellow  in  July,  acquires  a  buttery  consistence,  and  is 
then  eatable.     This  likewise  affords  an  excellent  fruit 
for  boiling,   drying,  and  other  domestic  uses.     The 
tree  is  tall  and  vigourous." 

31.  Seckle  pear. — In  a  letter  from  professor  Ho- 
sack,  of  New  York,  dated  October,  1818,  to  the  Lon- 
don  Horticultural    Society,  and    published   in    their 
work,  we  are  favoured  with  the  following  account  of 
this  most  estimable  fruit : 


"  The  Seckle  pear  is  so  named  from  Mr.  Seckle,  of 
Philadelphia,  who  has  the  credit  of  having  first  culti- 
vated it  in  the  vicinity  of  that  city.  It  is  generally 
considered  to  be  a  native  fruit  of  this  country,  acci- 
dentally produced  from  seed  sown  by  Mr.  Seckle,  and 
the  original  tree  is  said  to  be  still  standing  on  the  es- 
tate of  that  gentleman.  An  account,  however,  essen- 
tially different  from  this,  has  been  lately  communica- 
ted to  me  by  my  friend  judge  Wallace,  of  Burlington, 
to  whom  I  recently  paid  a  visit.  He  stated  to  mo, 
on  the  authority  of  a  correspondent  in  Philadelphia, 
that  the  pear  was  grown  in  that  neighbourhood,  sixty 
years  ago,  by  a  person  named  Jacob  Weiss,  who  ob- 
tained the  tree,  with  many  others,  at  a  settlement  of 
Swedes,  which  was  early  established  near  Philadel- 
phia, where  Mr.  Weiss  had  built  a  house.  The  judge 
suggested  the  probability  of  Mr.  Weiss  and  the  father 
or  grandfather  of  Mr.  Seckle  having  been  intimate.,  as 
both  families  were  German,  and  of  that  rank  in  socie- 
ty. which  might  be  likely  to  lead  to  such  an  acquaint- 
ance. The  conjecture  therefore,  is,  that  under  such 
circumstances,  Mr.  Seckle's  family  obtained  grafts 
from  Mr.  Weiss's  tree. 

"Mr.  Coxe,  in  his  view  of  the  cultivation  of  fruit 
trees  in  America,  an  interesting  volume,  which  I  have 
forwarded  to  the  society,  after  assigning  the  same  ori- 
gin as  1  have  stated  in  the  beginning1  of  the  letter,. 
describes  the,  fruit  thus  :  'The  form  and  appearance 
vary  with  aspect,  age  and  cultivation  :  the  size  gen- 
erally is  small  :  the  form  regular,  round  at  the  blos- 
som end,  diminishing  with  a  gentle  oval  towards  the 
stem,  which  is  rather  short  and  thick  :  the  skin  is 
sometimes  yellow,  with  a  bright  red  cheek,  and 
smooth;  at  other  times,  a  perfect  rnsset,  without  any 
blush  :  the  flesh  is  melting,  spicy,  and  most  exquisite- 
}y  and  delicately  flavoured.  The  time  of  ripening  is 
from  the  end  of  August  to  the  middle  of  October, 
17 


PEARS'. 

The  tree  is  singularly  vigorous  and  beautiful,  of 
great  regularity  of  growth  and  richness  of  foliage, 
very  hardy,  possessing  all  the  characteristicks  of  a 
new  variety.  Neither  Rosier  or  De  La  Quintinge 
among  the  French,  nor  Miller  or  Forsyth  among  the 
English  writers,  describe  such  a  pear  as  the  Seckle; 
nor  have  1  found  one  among  the  intelligent  French 
gentlemen  in  our  country,  who  has  any  knowledge  of 
it  in  his  own." 

"  I  may  add  to  the  above,  that  the  fruit  is  admitted 
by  all  to  be  one  of  the  most  exquisitely  and  highly 
flavoured  we  possess.  Its  flavour  is  very  peculiar, 
having  a  factitious  aromatick  perfume,  rather  than 
the  natural  odour  or  taste  of  fruits.  The  late  general 
JMoreau  informed  me  that  he  had  never  tasted  this 
fruit  in  France,  the  country  in  which,  of  all  others, 
the  finest  pears  are  cultivated." 

32.  Skinless  pear,  or  early  ruselet. — This  is  a  long 
shaped,  reddish  coloured  fruit,  with  a  very  thin  skin; 
the  flesh  melting,  and  full  of  a  rich  sugary  juice.     It 
ripens  in  August. 

33.  Squash  pear. — This  pear  is  cultivated  in  Mas- 
sachusetts, and    Mr.    Coxe   thus  describes   it.     The 
fruit   of  highest  estimation  for  perry  in  England ;  it 
is  an  early  pear,  remarkable  for  the  tenderness  of  its 
flesh  ;   if  it  drops  ripe   from  the  tree,  it  bursts   from 
the  fall  ;    whence    probably   its    name.     The    liquor 
made  from  it  is  pale,  sweet,   remarkably  clear,  and  of 
strong  body;  it  bears  a  price  fourfold  of  other  perry. 

34.  Saint  Germain — Is  a  large,  long  pear,  of  a  yel- 
lowish colour  when  ripe  ;  flesh  melting,  and  very  full 
of  juice,   with    considerable    flavour.      If  the  tree  be 
planted  on  a  dry  soil,  in  a  warm  situation,  and  trained 
against  a  wall,  it  bears  pretty  freely.     There  are  two 
varieties,  a  spurious  and  the  true  ;  and  it  is  believed, 
the  former  is  by  much  the  more  generally  dissemina- 
ted.    The  true  is  of  French  origin,  and  often  is  very 


PEARS.  191 

large,  of  a  pyramidal  form,  having  a  thick  and  dotted 
green  skin,  but  which,  while  ripening  on  the  floor, 
becomes  yellow.  The  spurious  fruit  ripens  in  De- 
cember, remaining  green  whan  ripe,  and  generally 
decays  by  the  end  of  January  :  unless  the  soil  and 
season  be  favourable,  it  is  insipid  and  watery  ;  it  is 
shorter,  and  its  form  is  subject  to  more  variations 
than  that  of  the  true  variety.  The  true  St.  Germain 
keeps  in  perfection  till  the  end  of  March,  and  for 
sweetness  and  flavour,  ranks  among  the  very  best  of 
the  winter  pears.  Mr.  Coxe  complains  that  this  tree, 
in  our  climate,  is  very  subject  to  the  fire  blight,  so 
destructive  of  the  finest  and  most  delicate  pears  in  this 
country  ;  and  observes  that  it  would  be  highly  useful 
to  the  cultivators  of  fruit  could  the  cause  or  cure  of 
this  evil  be  discovered. 

35.  St.  Michael's  or  yellow  butter  pear. — The  same 
as  the  Doyenne,  or  Dean  pear.     For  the  richness  of  its 
flesh,  and   excellence  of  flavour,  it  is  said  to  be  infe- 
riour  to  none  except    the  Seckle ;  and  few    pears  are 
more  admired  and  extensively  cultivated  in  the  Unit- 
ed States.      The  fruit  is  large,  round,  inclining  to  ob- 
long in  shape,  fair  and  handsome;  its  skin  glossy  and 
smooth,    resembling    unpolished   gold  ;    occasionally 
streaked   and    marked    with  bright  yellow  spots.      It 
displays  either  a  blush  or  bright   russet  on   the  south 
side.     The  flesh  of  this  luscious  fruit  is  white,  and  the 
juice  so  remarkably  cold  that.it  sometimes  offends  a 
weak  stomach,  and   occasions  eructations,     it  should 
be  gathered  before  it  is  quite  ripe,  and  matured  in  the 
house,  in  order  to  have  it  in   true  perfection  ;  and  it; 
may  be  in   use  from   the  beginning  of  September  to 
the  first  part  of  November.      The  tree  does  not  grow 
to  a  large  size,  but  is  an  early  and  never  failing  bearer. 

36.  Summer  Bettrre,  or  butler  pear  of  summer. — The 
fruit  is  of  the  common  size,  of  a  bright  yellow  when 
fully  ripe.      The  flesh  is  sprightly  rich  and  juicy,  if 


12  FEARS* 

gathered  before  quite  ripe  and  kept  a  few  days  in  the 
house.  The  tree  is  of  a  singular  growth,  the  branches 
long  and  bending,  with  large  knobs  at  the  extremities. 
It  bears  young  and  very  abundantly.  In  perfection 
all  the  month  of  August. 

37.  Summer  good  Christian — Is  a  large,  oblong  fruit, 
with  a  smooth  and  thin  skin,  of  a  whitish  green  col- 
our, but  red  next  the  sun  ;  full  of  juice,  arid  of  a  rich 
perfumed  flavour.  It  ripens  in  August.  The  tree  is 
large,  and  generally  fruitful. 

.  38.  Virgouleuse. — "A  delicious  pear,  of  a  pyramid- 
al form,  with  a  deep  bloom,  and  short  fleshy  stalk.  Its 
peel  is  whitish  green,  and,  if  ripening  on  a  floor,  (from 
December  to  March,)  generally  acquires  a  fine  yellow 
tint  :  its  pulp  melts  in  the  mouth,  yielding  a  copious 
aromatick  juice.  The  tree  grows  to  a  moderate 
height." 

39.  Winter  baking  pear. — This   fruit  abounds   in 
Massachusetts,  and  is  much  valued  as  a  baking  pear. 
It  is  not  eatable  in  a  raw  state,  not  being  juicy  or  well 
flavoured.     It  keeps  well  through  the  winter,  and  the 
flesh,  on  being  baked,  turns  to  a  fine  red  colour-     The 
tree  is  not  large,  but  seldom  fails  of  affording  an  annu- 
al crop  of  fruit. 

40.  Winter  good  Christian. — The  fruit  is  verjr  large  ; 
the  flesh  is  tender  and  breaking,  and  is  very  full  of  a 
rich  sugared  juice.     The  fruit  is  in  eating  from  March 
to  June. 

41.  Winter  thorn — (Epine  d'hiver) — "In  size  and 
shape  is  similar  to  many  kinds  of  egg-pears.      Its  peel 
is  at  first  whitish  grey,  and  turns  yellow  when  ripen- 
ing on  the  floor.     The  pulp  is  mellow,  sweet,  and  of  a 
delicious  aromatick  taste.     This  pear  is  fit  to  be  eaten 
in  November,  and  remains  sound  till  the  end  of  Janu- 
ary.    The  tree  vegetates  with  great  luxuriance." 

42.  Red  bergamot. — This  pear  is  of  moderate  size, 
and  roundish  form,  flattened  at  the  ends.     The  skin  is 


yellow,  the  side  next  the  sun  of  a  lively  red,  dotted 
with  small  russet  spots.  The  fruit  is  very  full  of  juice, 
of  a  fine  flavour,  rich  and  sprightly.  Ripens  in  Au- 
gust. When  the  tree  is  considerably  advanced,  it  is  a 
great  bearer. 

The  celebrated  horticulturalist  Mr.  Knight,  has 
generously  furnished  John  Lowell,  Esq.  President  of 
the  Massachusetts  Agricultural  Society,  with  trees  and 
grafts  of  the  following  new  varieties,  the  produce  of 
his  own  ingenious  improvement. 

Cassiomont — A  large  pear,  yellow  upon  one  side, 
and  red  upon  the  other.  Ripens  in  October. 

Til  ling  ton* — It  is  perfectly  melting  or  rather  per- 
fectly beurre,  and  very  rich,  sprang  from  a  seed  of 
the  autumn  bergamot,  and  the  pollen  of  the  Jargonelle, 
and  its  form  is  precisely  such  as  you  would  expect 
from  snch  a  mixture.  It  is  ripe  in  November.  (This 
example,  observes  Mr.  Lowell,  will  shew  our  cultiva- 
tors the  process  of  Mr.  Knight,  and  the  great  changes 
produced  by  it.  He  removed  from  the  flowers  of 
the  autumn  bergamot  all  the  anthers.  He  impregna- 
ted the  germ  with  the  pollen  of  the  Jargonelle.  He 
took  the  seeds  of  the  fruit,  thus  obtained,  sowed  tliem, 
and  produced  a  nertpear,  having  a  mixed  form,  between 
that  of  the  Jargonelle  which  is  long  and  eminently 
pear  shaped,  and  that  of  the  autumn  bergamot,  which 
is  flattened,  and  rather  apple  shaped  :  and  it  ripens 
nearly  two  months  later  than  either  of  its  parents.) 

Urbanisle. — A  large  and  nearly  globular  pear  ;  col- 
our yellowish  green  ;  the  flavour  of  rose  water.  Sea- 
son November. 

Buerre  Knox. — Large,  pear  shaped,  yellow;  season, 
November  and  December  ;  an  excellent  pear. 

Marie  Louise. — Middle  sized  ;  colour,  pale  yellow. 
Season,  November  and  December  ;  a  most  excellent 
variety. 

Napoleon* — Somewhat  smaller  than  the  Marie  Lou- 
*17 


QUINCE. 

ise  ;  exceedingly  melting  and  juicy.  Season,  Novem- 
ber and  December. 

Florelk. — Middle  size,  and  pear  shaped  ;.  colour, 
bright  red,  nearly  scarlet,  with  minute  dark  points  ; 
a  most  beautiful  and  excellent  variety.  Season,  No- 
vember. 

Colmar  cFHyver. — Shape,  varying  from  nearly  glob- 
ular to  pear  shaped  ;  colour,  yellowish  green.  Sea- 
son, January — a  melting  peai  of  lirst  rate  excellence, 
and  very  productive. 

Passe  Colmar. — Large,  and  pear  shaped,  but  very 
broad  towards  the  eye,  An  exceeding  fine  melting 
pear,  which  by  being  kept  in  different  temperatures, 
may  be  brought  to  table  in  perfection,  from  the  be- 
ginning of  January  to  the  middle  or  end  of  April. 
The  variety  is  so  productive  as  to  make  it  necessary, 
generally,  to  take  off9-10ths  of  the  fruit. 

Hardenpont  de  Printems* — A  large,  pale,  green  pear, 
with  rather  a  rough  skin.  It  ripens  in  England  in  the 
end  of  April  or  beginning  of  May,  and  its  flesh  at  that 
period  nearly  resembles  that  of  the  brown  Beurre  in 
autumn.  It  is  a  very  productive  variety,  and  in  our 
climate,  Mr.  Knight,  thinks  will  prove  the  most  valu- 
able variety  of  all. 


QUINCE  TREE. 

THE  quince  may  be  propagated  by  layers,  or  young 
sprouts,  which  must  be  covered  in  the  earth,  or  by 
cuttings  taken  from  the  tree  in  April,  and  set  into  the 
ground  at  proper  distances,  where  they  will  take  root 
the  first  season,  and  they  may  be  transplanted  at  pleas- 
ure to  the  place  of  their  ultimate  destination.  This 


PEACHES.  195 

tree  may  also  be  propagated  by  budding  or  grafting  ; 
and,  according  to  Mr.  Forsyth,  trees  thus  obtained 
will  bear  sooner  and  be  more  fruitful  than  those  rear- 
ed by  any  other  method.  Quince  trees  flourish  best, 
and  are  more  productive  in  a  moist  soil,  though  the 
fruit  from  those  set  in  dry  situations,  is  said  to  possess 
a  finer  flavour.  The  quince  tree  requires  but  very 
little  pruning  ;  tbe  most  important  part  of  their  man- 
agement consists  in  clearing  their  stems  from  suckers, 
and  in  cutting  off  such  branches  as  interfere  with  each 
other.  All  luxuriant  shoots  that  strike  up  from  the 
middle  of  the  tree,  must  be  lopped  off,  to  prevent  the 
head  from  being  too  much  crowded  with  wood,  which 
might  impede  the  growth  of  the  fruit.  If  the  tree  be- 
comes diseased  or  rotten,  the  dead  parts  should  be  cut 
awTay,  and  the  composition  applied,  as  in  apple  trees. 
We  are  advised  to  plant  quince  trees  at  a  good  dis- 
tance from  apple  and  pear  trees,  lest  the  farina  be- 
come mixed,  and  the  fruits  dengenerate.  The  quince 
tree  is  liable  to  the  attack  of  the  worm  6orer,  the 
same  as  the  apple  and  pear  tree;  and  the  same  rem- 
edies are  to  be  recommended. 


OF  PEACHES. 

THE  soil  and  climate  of  our  southern  and  middle 
States  are  considered  as  peculiarly  congenial  to  the 
growth  of  the  peach  tree,  and  accordingly,  it  has  long 
been  more  generally  and  extensively  cultivated  there 
than  in  any  other  section  of  the  union.  It  is  reared 
on  every  plantation,  and  not  unfrequently  peach  or- 
chards, covering  many  acres,  and  consisting  of  several 
thousand  trees,  are  presented  to  the  view  of  the  trav- 


196  REACHES. 

eller.  It  is,  however,  more  for  the  purpose  of  distill- 
ery than  the  luxury  ot  the  table,  that  this  species  of 
fruit  receives  so  much  attention  from  our  southern 
brethren  ;  an  excellent  and  highly-flavoured  brandy 
being  obtained  from  it  by  distillation.  It  is  exceed- 
ingly to  be  regretted,  that  the  peach  tree  of  late 
years  has  become  liable  to  premature  decay,  and  the 
period  of  its  duration  is  greatly  diminished,  inso- 
much, that  its  continuance  in  a  healthy  bearing  state 
seldom  exceeds  three  or  four  years.  This  misfortune 
is  increased  by  the  circumstance,  that  a  peach  orchard 
cannot  be  reared  a  second  time  on  the  same  spot,  un- 
less the  soil  be  renovated  by  several  years'  interme- 
diate culture  of  other  crops.  The  soil  best  adapted  to 
the  peach  tree  is  a  mellow,  sandy  loam.  Situations 
naturally  wet,  or  inclining  to  clay,  are  unfavourable. 
Water  should  never  be  suffered  to  stand  round  the 
roots  of  tender  trees,  especially  in  strong  land,  as  it  is 
apt  to  produce  the  mildew,  and  destroy  them. 

In  England,  peach  trees  are  planted  against  a  wall, 
to  which  their  branches  are  trained,  and  nailed  either 
in  the  fan  form,  or  nearly  horizontally,  and  being  the 
subjects  of  particular  care  and  culture,  it  is  not  un- 
common for  peach  trees  to  continue  to  produce  annu- 
al crops  during  forty  years. 

The  propagation  of  peach  trees  is  accomplished  ei- 
ther by  planting  the  stones  or  kernels,  or  by  budding 
on  proper  stocks.  By  the  first  method  there  is  con- 
stantly a  great  tendency  to  deviate  from  the  nature  of 
the  variety  from  which  the  seed  was  taken,  and  the 
variety  may  be  almost  indefinitely  increased.  In  Ma- 
ryland and  Virginia,  this  last  mode  is  adopted  without 
budding,  by  which  numerous  varieties  are  obtained, 
and  among  them  are  found  some  of  superiour  quality. 
It,  indeed,  on  some  occasions  happens,  that  the  same 
fruit  is  produced  with  that  of  the  seed  planted'.  The 
stones  are  planted  in  beds  or  drills,  in  October  or  No- 


PEACHES.  197 

vember,  or  they  may  be  preserved  in  sand,  and  plant- 
ed in  March  :  in  this  case  the  stones  must  be  broken 
open  without  injuring  the  kernel,  which  is  the  part  to 
be  planted.  In  one  year  the  seedlings  may  be  trans- 
planted in  rows  into  the  nursery,  which  may  be  done 
either  in  autumn  or  spring.  It  is  to  be  recollected, 
that  neither  the  stones  nor  seedling  trees  should  be 
planted  on  ground  lately  occupied  by  peach  trees,  un- 
less the  whole  of  the  old  roots  be  removed,  and  fresh 
mould  be  put  in  to  supply  the  place  of  the  old.  But 
the  most  certain  method  of  preserving  a  particular  va- 
riety is  by  budding ;  peach  trees  thus  obtained,  al- 
ways afford  fruit  in  size,  colour,  and  taste,  exactly  sim- 
ilar to  that  of  the  tree  from  which  the  bud  was  taken, 
and  come  sooner  into  a  bearing  state.  Stocks,  on  which 
peaches  may  be  budded,  besides  those  of  their  own 
kind,  are  the  almond,  the  apricot,  and  the  plum.  The 
proper  season  for  budding  are  the  months  of  August 
and  September,  and  the  operation  is  to  be  performed 
in  the  manner  directed  for  apples  and  pears.  In  two 
or  three  years  after  budding,  they  bear  fruit.  In 
taking  up  the  young  trees,  care  must  be  taken  to  pre- 
serve the  roots  as  much  as  possible.  Such  parts  as 
are  bruised  should  be  removed,  and  the  small  roots 
may  be  shortened.  It  is  important  that  the  trees  be 
equally  filled  with  side  shoots  from  top  to  bottom  ; 
for  when  suffered  to  run  up  in  single  branches,  the 
trees  in  general  are  so  weak  and  spongy,  that  they 
are  unable  to  bear  good  fruit.  Accordingly  when  the 
seedlings  are  about  one  year  old,  Mr.  Forsyth  recom- 
mends to  head  them  down  to  five  or  six'buds,  or  oth- 
erwise to  cut  off  the  extremities  of  the  leading  shoots, 
which  will  make  them  send  out  side  shoots,  and  form 
a  handsome,  fruitful  tree.  None  of  the  shoots  should 
be  suffered  to  grow  too  long  during  the  first  and  sec- 
ond years,  which  is  easily  prevented  by  pinching  off 
the  tops  of  them  with  the  fingers  during  the  month 


198  P2ACHES. 

of  June.  Peach  trees  when  left  to  their  natural  course 
are  apt  to  run  up  to  a  long  naked  stem,  with  a  few 
naked  limbs  and  small  weak  boughs  at  the  tops,  the 
tree  inclining  to  one  side  in  an  uncomely  form,  and 
not  capable  of  bearing  much  fruit.  Peach  trees,  says 
Mr.  Cobbett,  should  be  so  pruned  as  to  give  them  a 
good  broad  form.  The  tree  should  in  the  first  place 
be  budded  very  near  the  ground.  After  planting  it 
where  it  is  to  stand,  cut  it  down  to  witnin  1  1-2  feet 
of  the  ground,  and  always  cut  sloping,  close  to  a  bud. 
In  this  foot  and  a  half  there  will  be  many  buds,  and 
they  will  the  first  summer,  send  out  many  shoots. 
Now  when  shoots  begin  to  appear,  rub  them  all  off 
but  three  ;  leave  the  top  one,  and  one  on  each  side,  at 
suitable  distance  lower  down.  These  will  in  time  be- 
come limbs.  The  next  year,  tap  the  upright  shoot 
that  came  out  of  the  top  bud  again  so  as  to  bring  out 
other  horizontal  limbs,  pointing  in  a  different  direction 
from  those  that  came  out  the  last  year.  Thus  the  tree 
will  get  a  spread  :  after  this  keep  down  the  aspiring 
shoots ;  and  every  winter  cut  out  some  of  the  weak 
wood,  that  the  tree  may  not  be  over  burdened  with 
wood.  The  lowest  limb  of  the  tree  should  come  out 
of  the  trunk  not  more  than  9  or  10  inches  from  the 
groumV  When  peach  trees  come  into  a  bearing 
state,  they  produce  two  sorts  of  buds  :  where  three 
stand  cloie  together,  the  two  on  each  side  are  called 
flower  or  blossom  buds,  and  the  central  one  is  called 
a  wood  bud.  The  former  rise  immediately  from  the 
eyes  of  the  shoots,  arid  are  round,  short,  and  promi- 
nent, while  the  wood,  or  shoot  buds  are  oblong,  nar- 
row, and  flaltish.  Sometimes  whole  trees,  or  a  large 
proportion  of  the  branches,  produce  nothing  but  sin- 
gle flower  buds,  and  in  pruning,  if  a  shoot  be  cut  off  at 
a  single  flower  bud,  the  remains  of  it,  as  far  down  as 
the  next  wood  bud,  it  is  said,  will  surely  die  ;  it  must, 
therefore^  be  observed,  as  a  rule,  to  cut  just  above  the 


PEACHES,  1 99 

cluster  of  three  buds,  and  the  wood  bud  will  shoot 
forth  and  become  the  leader,  and  be  prepared  to  pro- 
duce fruit  the  next  year. 

It  is  the  practice  of  Mr.  Forsyth,  when  old  peach 
trees  run  up  too  high  and  thin,  to  cut  them  down  as 
far  back  as  he  can  find  any  shoots  or  buds,  always 
leaving  some  young  shoots  or  buds,  otherwise  there 
will  be  great  risk  of  killing  the  tree.  If  there  area 
few  young  shoots,  the  top  may  with  safety  be  cut  off 
just  above  them,  as  they  will  lead  the  sap  up,  and 
produce  strong  branches,  which  should  be  topped,  the 
same  as  a  young  tree.  The  operation  should  be  per- 
formed in  the  month  of  April,  and  the  young  shoots 
will  bear  fruit  the  next  season.  The  composition 
must  be  applied  to  the  wounds,  where  the  old  branch- 
es are  amputated,  and  the  canker  should  be  carefully 
cut  out.  and  any  part  where  the  gum  is  seen  to  ooze, 
or  the  new  wood  will  be  affected  as  it  begins  to  grow. 
When  young  trees  are  overloaded  with  fruit,  it  is  ab- 
solutely necessary  to  thin  them  out  while  small,  ac- 
cording lo  the  strength  of  the  tree. 

"The  premature  decay  of  peach  trees  has  been  as- 
cribed to  various  causes  ;  by  some,  to  the  degeneracy 
of  the  soil,  and  neglecting  to  manure  them  regularly  ; 
by  others,  to  the  supposed  alteration  of  the  climate, 
the  changes  from  heat  to  cold  being  more  sudden  and 
violent  now  than  formerly,  when  the  country  was 
more  in  forest.  But  the  true  causes,  as  detailed  by 
Dr.  Mease,  (Dom.  Ency.)  seem  to  be  the  following." 

"Peach  trees  are  liable  to  three  casualties  : 

"1.  The  fly,  that  deposits  eggs  near  the  root,  and 
there  forms  a  worm. 

4t2.  The  bursting  of  the  bark  by  severe  frosts  in 
wet  winters. 

"3.  The  splitting  of  the  limbs  at  the  fork  of  the 
tree. 

"The  fly,  which  is  blue,  (but  not  a  wasp.)  begins  its 


200  PEACHES, 

attacks  about  the  middle  of  July,  and  continues  its 
depredations  until  the  middle  of  September.  It 
wounds  the  tender  part  of  the  bark,  and  generally  at 
the  surface  of  the  ground,  there  depositing  its  eggs, 
which  hatch  into  worms,  that  prey  upon  the  muci- 
lage and  tender  part  of  the  bark,  until  the  communi- 
cation between  the  root  and  the  branches  is  cut  off, 
causing  the  death  of  the  tree.  To  guard  against  this, 
raise  a  little  hillock  in  the  month  of  June,  round  the 
tree,  about  a  foot  high,  so  as  completely  to  cover  that 
part  of  the  bark  kept  moist  and  tender  at  the  surface 
of  the  ground.  This  hillock  will  not  stand  so  long  at 
one  height,  as  to  tender  the  bark  above,  as  the  rain 
will  gradually  wash  it  down  level  with  the  surface,  and 
must  be  raised  again  every  summer." 

"To  take  out  the  worm,  the  roots  must  be  uncover- 
ed, and  the  spot  looked  for  where  the  gum  oozes  out, 
following  the  cavity  round  with  the  point  of  a  knife, 
until  you  come  to  the  solid  wood,  and  lay  the  whole 
open  :  the  worm  will  be  found  with  a  white  body  and 
black  head  ;  which  must  be  destroyed,  and  the  holes 
carefully  filled  up  with  cow  manure,  rendered  adhe- 
sive by  sand  or  lime  core  and  ashes,  as  directed  by 
Mr.  Forsyth. 

"Soap  suds,  heated  after  a  family  wash,  and  poured 
on  the  roots  of  trees,  about  the  middle  of  August,  have 
been  used  with  success  in  destroying  the  eggs,  or  the 
young  worm. 

"According  to  Mr.  John  Ellis,  of  New-Jersey,  the 
injury  arising  from  the  worm  may  be  prevented  in  the 
following  way  : 

uln  the  spring,  when  the  blossoms  are  out,  clear  a- 
way  the  dirt  so  as  to  expose  the  root  of  the  tree,  to 
the  depth  of  three  inches  ;  surround  the  tree  with 
straw  about  three  feet  long,  applied  lengthwise,  so 
that  it  may  have  a  covering,  one  inch  thick,  which 
extends  to  the  bottom  of  the  hole,  the  butt  ends  of 


PEACHES.  201 

the  straw  resting  upon  the  ground  at  the  bottom  ; 
bind  this  straw  round  the  tree  with  three  bands,  one 
near  the  top,  one  at  the  middle,  and  the  third  at  the 
surface  of  the  earth  ;  then  fill  up  the  hole  at  the  root 
with  earth,  and  press  it  closely  round  the  straw. 
When  the  white  frosts  appear,  the  straw  should  be  re- 
moved, and  the  tree  remain  uncovered  till  the  blos- 
soms put  out  in  the  spring. 

"By  this  process,  the  fly  is  prevented  from  deposit- 
ing its  egg  within  three  feet  of  the  root,  and  although 
it  may  place  the  egg  above  that  distance,  the  worm 
travels  so  slow  that  it  cannot  reach  the  ground  before 
frost,  and  therefore  it  is  killed  before  it  is  able  to  in- 
jure the  tree. 

"The  truth  of  the  principle  is  proved  by  the  fol- 
lowing fact,  I  practised  this  method  with  a  large 
number  of  peach  trees,  and  they  flourished  remarka- 
bly well,  without  any  appearance  of  injury  from  the 
worm,  for  several  years,  when  I  was  induced  to  dis- 
continue the  straw  with  about  twenty  of  them.  Ml 
those,  which  are  without  the  straw  have  declined,  while  the 
others,  which  have  had  the  straw,  continue  as  vigorous  as 
ever"* 

"To  guard  against  frost,  plant  the  trees  where  the 
water  will  run  off,  and  procure  the  sweetest  and  rich- 
est fruit,  as  the  inferiour  qualities  are  more  injured  by 
cold. 

"The  splitting  of  the  tree  at  the  forks  is  guarded  a- 
gainst  by  preserving  as  many  upright  branches  as  can 
be  spared,  by  breaking  off,  in  bearing  years,  more  than 
half  the  quantity  of  fruit  while  small,  and  by  pruning 
almost  the  whole  of  every  branch  beyond  where  the 
fruit  is  set,  leaving  only  a  few  buds  on  each,  of  the 
succeeding  year's  fruit.  The  size  of  the  fruit  is  by 

*  A  band  of  matting,  extending1  about  six  inches  above,  and 
the  same  beneath  the  surface  of  the  earth,  may  be  found  prefer- 
able to  straw,  as  it  is  easier  applied, 
18 


PEACHES, 

these  means  rendered  larger,  more  beautiful,  and  of  a 
higher  flavour,  and  the  growth  of  the  tree  is  rendered 
more  vigorous." 

"Mr.  Thomas  Coulter,  of  Bedford  county,  Penn- 
sylvania, gives  the  following  directions  for  cultivating 
peach  trees,  which  he  has  successfully  pursued  in 
Pennsylvania  and  Delaware,  for  forty-five  years.  See 
Trans.  Amer.  Phil.  Soc.  vol.  v. 

"The  principal  causes  of  peach  trees  dying  while 
young,  are  the  planting,  transplanting,  and  pruning 
the  same  stock;  which  causes  the  stock  to  be  open  and 
tender,  and  the  bark  of  the  tree  very  rough  :  this 
roughness  of  the  bark  gives  opportunities  to  insects 
to  lodge  and  breed  in  it  ;  and  birds  search  after  these 
insects,  for  their  support,  and  with  their  sharp  bills, 
wound  the  stock  in  many  places  ;  from  which  wound 
the  sap  of  the  tree  is  drawn  out,  which  congeals,  and 
never  fails  to  kill,  or  to  render  the  tree  useless,  in  a 
Tew  years.  To  prevent  which,  transplant  your  peach 
frees,  as  young  as  possible,  where  you  mean  them  to 
stand  ;  if  in  the  kernel,  so  much  the  better  ;  because 
in  that  case  there  will  be  no  check  of  growth,  which 
always  injures  peach  trees.  Plant  peach  trees  six- 
teen feet  apart,  both  ways,  except  you  would  wish  to 
take  your  wagon  through  the  orchard  to  carry  the 
peaches  away  ;  in  that  case,  give  twenty-four  feet  dis- 
tance to  every  fifth  row,  one  way,  after  transplanting. 
You  may  plough  and  harrow  amongst  your  peaches 
for  two  years,  paying  no  regard  to  wounding  or  tear- 
ing them,  so  that  you  do  not  take  them  up  by  the 
roots.  In  the  month  of  March  or  April,  in  the  third 
year  after  transplanting,  cut  them  all  off  by  the  ground  ; 
plough  and  harrow  amongst  them  as  before,  taking 
special  care  not  to  wound  or  tear  them  in  the  smallest 
degree,  letting  all  the  sprouts  or  scions  grow,  that  will 
grow  ;  cut  none  away,  supposing  six  or  more  should 
come  up  from  the  old  stump  ;  the  young  scions  will 


PEACHES*  £03 

grow  up  to  bearing  trees  on  account  of  the  roots  be- 
ing strong.  Let  no  kind  of  beasts  into  peach  or- 
chards, hogs  excepted,foY  fear  of  wounding  the  trees  ; 
as  the  least  wound  will  greatly  injure  the  tree,  by 
draining  a\\ay  that  substance  which  is  the  life  there- 
of ;  although  the  tree  may  live  many  years,  the  pro- 
duce is  not  so  great,  neither  is  the  fruit  so  good.  Af- 
ter the  old  stock  is  cut  away,  the  third  year  after 
transplanting,  the  sprouts  or  scions  will  grow  up  all 
round  the  old  stump,  from  four  to  six  in  number  :  no 
more  will  come  to  maturity  than  the  old  stump  can 
support  and  nourish ;  the  remainder  will  die  before 
ever  they  bear  fruit.  These  may  be  cut  awaj^,  tak- 
ing care  not  to  wound  any  part  of  any  stock,  or  the 
bark.  The  sprouts  growing  all  round  the  old  stump, 
when  loaded  with  fruit,  will  bend,  and  rest  on  the 
ground  in  every  direction,  without  injuring  any  of 
them,  for  many  years,  all  of  them  being  rooted  in  the 
ground  as  though  they  had  been  planted.  The  stocks 
will  remain  tough,  and  the  bark  smooth,  for  twenty 
years  and  upwards  ;  if  any  of  the  sprouts  or  trees  from 
the  old  stump  should  happen  to  split  off  or  die,  cut 
them  away ;  they  will  be  supplied  from  the  ground  by 
young  trees,  so  that  you  will  have  trees  from  the  same 
stump  for  one  hundred  years,  as  I  believe.  I  now 
have  trees  thirty-six,  twenty,  ten,  five,  and  down  to 
one  year  old,  all  from  the  same  stump.  The  young 
trees  coming  up,  after  any  of  the  old  trees  split  off  or 
die,  and  are  cut  away,  will  bear  fruit  the  second  year : 
but  this  fruit  will  not  ripen  so  easily  as  the  fruit  on 
the  old  trees  from  the  same  stem.  Three  years  after 
the  trees  are  cut  off  by  the  ground,  they  will  be  suf- 
ficiently large  and  bushy  to  shade  the  ground,  so  a& 
to  prevent  grass  of  any  kind  from  matting  or  binding 
the  surface,  so  as  to  injure  the  trees  5  therefore, 
ploughing  is  useless,  as  well  as  injurious  ;  useless,  be- 
cause nothing  can  be  raised  in  the  orchard,  by  rea- 


204  PEACHES. 

son  the  trees  will  shade  all  the  ground,  or  nearly  so  ; 
injurious,  because  either  the  roots,  stock,  or  branch- 
es will  be  wounded  ;  neither  is  it  necessary  ever  to 
manure  peach  trees,  as  manured  trees  will  always  pro- 
duce less  and  worse  fruit  than  trees  that  are  not  ma- 
nured ;  although  by  manuring  your  peach  trees,  they 
will  grow  larger,  and  look  greener  and  thicker  in  the 
boughs,  and  cause  a  thicker  shade,  yet  on  them  will 
grow  very  little  fruit,  and  that  little  will  be  of  a  very 
bad  kind — generally  looking  as  green  as  the  leaves, 
even  when  ripe,  and  later  than  those  that  have  never 
been  manured.* 

"Peach  trees  never  require  a  rich  soil ;  the  poorer 
the  soil,  the  better  the  fruit — a  middling  soil  produ- 
ces a  more  bountiful  crop. 

"The  highest  ground,  and  the  north  side  of  hills  is 
best  for  peach  trees  ;  they  keep  back  vegetation,  by 
which  means  the  fruit  is  often  preserved  from  being 
killed  by  late  frosts  in  the  month  of  April,  in  the 
Pennsylvania  latitude.  I  have  made  these  observa- 
tions from  actual  experience. 

"A  gentleman  from  Monongahela  county,  in  Vir- 
ginia, called  at  my  house,  and  asked  me  who  instruct- 
ed me  to  cultivate  peach  trees  :  I  told  him  that  ob- 
servation and  experience  were  my  teachers.  The 
gentleman  observed,  that  colonel  Luther  Martin,  in 
the  lower  parts  of  Maryland,  and  another  gentleman 
near  the  same  place,  whose  name  he  could  not  recol- 
lect, were  pursuing  the  same  plan  advantageously." 

"The  practice  of  Mr.  Coulter,  in  cutting  down  the 

*  "This  assertion  is  directly  contrary  to  the  experience  of  a 
gentleman  in  New  Jersey,  who  has  remarkably  fine  peaches, 
regularly  manures  his  trees  every  year,  and  asserts  that  the 
speedy  decay  of  common  peach  trees  is  owing-  chiefly  to  a  neg- 
lect of  the  practice.  He  even  said  experience  convinced  him 
it  was  owing  to  the  same  circumstance,  that  peach  stones  did 
not,  in  general,  produce  fruit  like  the  original  tree. 


REACHES*  20& 

trees,  is  highly  rational  :  they  are  thus  forced  to 
spend  their  vigour  upon  their  bodies  and  roots,  in- 
stead of  shooting  up  into  the  air  with  thin  barks,  which 
are  easily  penetrated  by  the  fly. 

"The  best  kind  of  peaches  is  said  to  be  produced 
from  inoculation  ;  and  upon  an  apricot  stock,  as  they 
are  not  liable  to  be  injured  by  the  fly  ;  and  that  peach 
trees  thus  produced,  grow  larger  and  rise  higher  than 
when  on  the  peach  stock.  Grafting  the  peach  upon 
a  plum  stock  has  also  been  practised,  with  a  view  of 
resisting  the  attack  of  the  fly  ;  but  tnis  operation  must 
be  performed  under  ground,  otherwise  an  unsightly 
knob  will  be  the  consequence  of  the  peach  tree  over- 
growing the  plum  stock,  and  endanger  the  breaking 
off  of  the  tree  at  the  place  of  junction.* 

"The  directions  given  by  Forsyth,  with  respect  to 
wall  peach  trees,  may  be  applied  to  our  standard  trees, 
viz.  to  pinch  oft  all  the  strong  shoots  in  June,  the  first 
3^ear  the  tree  bears  ;  which  will  make  them  throw  out 
side  shoots  :  these,  if  not  laid  too  thick,  will  make  fine 
bearing  wood  for  the  succeeding  year.  If  the  strong 
shoots  be  suffered  to  grow  to  their  full  length  they  will 
be  large  and  spongy,  and  will  neither  produce  good 
fruit  nor  good  wood  for  the  following  year.  Some- 
times weakly  trees  are  covered  with  blossoms  :  but  if 
too  much  fruit  be  suffered  to  remain  on  them,  they 
will  be  weakened  so  much  that  they  will  never  recov- 
er. In  that  case,  I  would  recommend  picking  off  the 
greater  part  of  the  fruit,  to  let  the  tree  recover  its 
strength.  When  trees  in  this  state  are  pruned,  never 
prune  at  a  single  flower  bud  ;  as  the  shoot  will  be  ei- 
ther entirely  killed,  or,  at  least,  die  as  far  as  the  next 
wood  bud. 


*  Mr.  Cobbett,  who  has  published  a  book  on  tlie  subject  of 
gardening1,  gives  a  decided  preference  to  the  plum  stock  for 
peaches,  as  being-  closer  and  harder  wood. 

*18 


206  PEACHES. 

"I  have  often  topped  the  strong  shoots  twice  in  the 
course  of  the  summer,  before  they  produced  the  fine 
kind-bearing  wood.  These  strong  shoots  exhaust  the 
tree,  and  never  produce  good  wood,  when  neglected 
to  be  topped.  I  would  recommend  to  cut  out  such 
shoots  when  the  trees  are  pruned  in  the  spring,  and 
to  leave  only  the  bearing  wood,  which  may  be  known 
by  two  small  leaves,  where  the  flower-buds  will  be  in 
the  following  year  ;  (the  strong  shoots  having  only 
one  leaf  bud  at  each  eye  ;)  and  to  pick  off  all  side 
shoots  near  the  tops  of  the  branches,  as  soon  as  they 
can  be  laid  hold  of." 

In  addition  to  the  foregoing  details,  I  must  not  omit 
to  recommend  in  strong  terms,  other  means  of  pre- 
serving the  health  and  vigour  of  this  very  valuable 
tree,  the  fruit  of  which,  when  in  perfection  is  perhaps 
equal,  if  not  superiour  to  that  most  luscious  of  the 
tropical  fruits,  the  ananas.  Since  it  is  ascertained  that 
the  fly  deposits  its  eggs  which  produce  the  fatal  worm, 
in  the  bark,  it  is  obvious  that  if  the  stem  of  the  tree 
could  be  enveloped  with  some  harmless  substance,  it 
might  baffle  the  instinctive  faculties  of  the  fly,  or  from 
its  hardness,  resist  its  powers  of  attack.  For  this 
purpose,  let  the  earth  around  the  roots  and  stem  be 
removed,  and  its  place  supplied  with  some  one  of  the 
articles  mentioned  in  page  107  ;  after  which,  let  the 
whole  trunk  of  the  tree  and  large  branches,  from  the 
surface  of  the  earth  to  the  top,  receive  a  good  coating 
of  the  composition  of  quick  lime,  cow  dung  and  clay, 
page  107.  This  would  not  be  a  very  expensive  expe- 
dient even  for  an  extensive  orchard,  and  the  preser- 
vation of  the  trees  would  be  an  ample  reward ;  but 
for  a  few  favourite  trees  in*the  garden  no  person  need 
hesitate  to  try  the  experiment,  even  upon  young 
trees,  at  the  time  of  transplanting.  Should  it  fail  as 
a  preventive  remedy  against  the  fly  and  worm,  (which 
is  scarcely  possible)  the  application  will  have  a  ten- 


TEACHES.  207 

dency  to  increase  the  growth  and  vigour  of  the  tree. 
If  in  arty  of  the  uncovered  branches  black  spots  or 
oozing  of  gum  should  be  discovered,  let  the  branches 
be  immediately  cut  away,  and  the  wound  covered 
with  the  same  composition,  and  young  shoots  will 
soon  sprout  forth  and  bear  fruit.  When  peach  trees 
have  become  unproductive  from  old  age  or  disease, 
Mr.  Forsyth,  from  long  experience,  recommends  to 
head  them  down  according  to  rule,  and  apply  the 
composition,  by  means  of  which,  trees  in  the  worst 
condition  may  be  completely  renovated,  and  render- 
ed abundantly  fruitful.  Hitherto,  the  diseases  of  peach 
trees  among  us  have  eluded  all  our  art  and  skill  :  how 
far  a  different  management  may  prove  successful,  time 
and  experience  must  determine.  It  may,  however, 
well  be  questioned  whether  it  is  most  profitable  to  re- 
new our  stock  by  frequently  planting  the  seed,  or  to 
attempt  to  protract  the  existence  of  old  unproductive 
trees  by  the  application  of  remedies. 

Since  writing  the  above,  the  following  fact  has  been 
announced  in  the  newspapers  of  New  York.  A  very 
simple  mode  of  preserving  and  restoring  peach  trees 
when  apparently  nearly  destroyed  by  the  disease  so 
fatal  to  them  in  this  quarter,  and  commonly  called 
the  ^yellows"  has  been  accidentally  discovered  by  a 
gentleman  in  that  city.  A  statement  of  the  fact,  as 
it  occurred,  will  convey  all  necessary  information. 
In  the  fall  of  1818,  a  very  fine  tree  standing  in  his 
yard,  was  apparently  dead  from  the  effects  of  the 
above  mentioned  disease.  Throughout  the  fall  and 
winter,  very  large  quantities  of  common  wood  ashes 
were  casually  thrown  by  the  servants  about  the  roots 
of  the  tree.  To  the  astonishment  of  all  who  had  seen 
it  the  preceding  fall,  it  put  forth  its  leaves  vigorously 
the  next  season  and  bore  abundance  of  fine  fruit.  A 
small  quantity  of  ashes  was  again  thrown  round  its 
roots  last  fail,  and  the  tree  has  now  become  so  full  of 


208  PEACHES. 

tne  fruit,  that  it  has  now  become  necessary  to  prop 
it  up.  Another  gentleman  has  since  tried  the  same 
experiment  with  all  the  success  he  could  have  desir- 
ed, and  he  wishes  to  have  the  information  as  widely 
diffused  as  possible.  In  the  New  York  Evening  Post, 
April,  1823,  a  writer  ascribes  the  cause  of  the  decay 
of  peach  trees,  to  small  grubs,  about  an  inch  in  length, 
that  breed  in  the  roots,  from  eggs  deposited  there  the 
preceding  season,  and  in  the  spring  hatch  and  feed 
upon  those  roots  until  the  tree  perishes.  He  recom- 
mends the  following  remedy,  which  he  says,  has  nev- 
er been  known  to  fail.  As  soon  as  the  buds  begin  to 
put  forth  in  the  spring,  and  before  the  leaves  are 
quite  out.  remove  from  the  bottom  of  the  tree  entire- 
ly, all  the  earth  till  you  come  to  the  bare  roots  ;  from 
which,  scrape  all  the  loose,  old  rotten  bark,  and  de- 
stroy all  worms  that  may  be  discovered  ;  then  take 
three  quarts  of  fresu  slacked  lime  for  a  large  and  full 
grown  tree,  and  so  in  proportion  for  a  smaller  one, 
and  lay  it  carefully  on  and  about  the  roots,  covering 
it  from  the  weather,  and  it  will  destroy  these  destruc- 
tive insects  entirely.  Lime  or  ashes  should  be  applied 
to  the  roots  of  peach  trees  every  spring,  by  way  of 
preventive,  and  the  whole  of  their  trunks  should  at 
the  same  time  receive  a  thorough  brushing  over  with 
soft  undiluted  soap.  According  to  Mr.  William  Prince, 
proprietor  of  the  Linnaean  Garden,  on  Long-Island, 
the  disease  called  the  ydlows  is  evidently  contagious. 
It  spreads  at  the  time  when  the  trees  are  in  blossom, 
and  is  disseminated  by  the  pollen  or  farina  blowing 
from  the  flowers  of  diseased  trees,  and  impregnating 
the  flowers  of  those  which  are  healthy,  and  which  is 
quickly  circulated  by  the  sap  through  the  branches, 
foliage, and  fruit;  causing  the  fruit,  wherever  the  in- 
fection extends,  to  ripen  prematurely.  In  order  to  stop 
the  progress  and  prevent  the  farther  extension  of  this 
disease,  Mr.  Prince  recommends  from  his  own  ex- 


PEACHES.  209 

perience,  that  as  soon  as  a  tree  is  discovered  to  pos- 
sess thecharacteristicksof  the  disease,  which  is  known 
by  the  leaves  putting  on  a  sickly  yellow  appearance, 
but  of  which  the  premature  ripening  of  the  fruit*  is  a 
decisive  proof;  it  should  be  marked,  so  as  to  be  re- 
moved the  ensuing  autumn,  which  must  be  done  with- 
out fail,  for  if  left  again  to  bloom,  it  would  impart  the 
disease  to  many  others  in  its  vicinity. 

"A  good  peach  possesses  these  qualities  :  the  flesh 
is  firm  ;  the  skin  is  thin,  of  a  deep  or  bright  red  col- 
our next  the  sun,  and  of  a  yellowish  green  in  the 
shade  ;  the  pulp  is  of  a  yellowish  colour,  full  of  high- 
ly flavoured  juice  ;  the  fleshy  part  thick,  and  the 
stone  small.  They  are  generally  divided  into  free, 
stone  and  cling  stone  peaches.  Those  varieties,  the  flesh 
of  which  separates  readily  both  from  the  skin  and 
stone,  are  the  proper  peaches  of  the  French,  and  are 
by  English  gardeners  termed  free  stones.  Those  with 
a  firm  flesh,  to  which  both  the  skin  and  the  stone  ad- 
here, are  the  pavies  of  the  French,  and  by  English  and 
American  gardeners  named  cling  stones. 


LIST  OF  CHOICE  PEACHES. 

From  McMahon's  American  Gardener,  and  other  sources. 

ALL  the  varieties,  he  observes,  may  be  cultivated 
to  advantage  in  every  state  of  the  union,  if  soil  and 
exposure  be  given  agreable  to  their  nature  and  neces- 
sities. 1.  The  Early  Avant :  2.  The  White  Nut- 
meg ;  3.  The  Red  Nutmeg  ;  4.  Early  Mignonne  ; 
5.  Early  Ann  ;  6.  Early  Newington  ;  7.  Early  E- 
Jizabeth-Town;  8.  The  White  Magdalen  ;  9.  Red 
Clingstone;  10.  White  Clingstone;  11.  Kenne- 
dy's Caroline  ;  12.  Royal  George;  13.  Oldmixon  ; 
14.  Late  Heath;  15.  La  Plata;  16.  Georgia;  17. 


210  PilACHES. 

The  Congress  ;  18.  Bourdine ;  19.  President;  20. 
English  Incomparable;  21.  Chancellor  Rambouiliet; 
22.~  La  Titon  do  Venus  ;  23.  La  Pourpne  ;  24. 
Belle  Chevreuse  ;  25.  Noblesse  ;  26.  Bellegarde  ; 
27.  Large  Yellow  Freestone;  28.  White  Pavie  ; 
29.  Monstrous  Pavie;  30.  Clifton's  Nutmeg;  31. 
Lemon  Peach  ;  32.  Large  Newington  ;  33.  Caro- 
lina Clingstone. 

1.  Admirable  peach. — A  very  large  and  comely  fruit, 
of  an  agreeable  mixture  of  colours.     Its  pulp,  though 
rather  firm,  has  a  delicate  taste,  contains  a  sweet,  vi- 
nous juice,  of  a  fine  flavour,  and   is  palp  red  near  the 
stone.     It  becomes  eatable  about  the   middle  of  Sep- 
tember. 

2.  Alberge,  or  orange  peach — Is  one  of  the  most  ele- 
gant and  best  flavored  of  the  clingstones  ;  rather  large 
than  otherwise  ;  round  ;  dark  red  or  purple  next  the 
sun,  and  bright  orange  on  the  other  side  ;  being  deep- 
ly furrowed  from   the  stem  to   the  blossom  end  ;  the 
flesh  of  a  deep  orange  colour,  but  purple  at  the  stone  : 
ripens  in  August.     The  tree  is  a  very  great  bearer. 

3.  Aune  peach,  or  early  Ann — Is  a  small,  round  fruit, 
ofa  yellowish  white  colour,  faintly  tinged   with    red 
on  the  sunny  side  ;  ripening  about  the  middle  of  Au- 
gust. 

4.  Bellegarde,  or  Galande. — This  is  a  beautiful,  large 
and  excellent  peach,  with  a   strong  tint  of  red  on  a 
yellow  ground,  and  ofa  deep  red   shade  on  the  south 
side.     Its   pulp,  though   rather   firm,  yields  a  sweet 
juice,  of  an  agreeable  taste.     Ripens  in  September. 

5.  Blood  Peach — Makes  a  beautiful  preserve,  and 
is  cultivated   chiefly  for  that  purpose.      The  tree   is  ; 
hardy,  and  a  great  bearer. 

6.  Boudine — Is  a  large,  round  fruit,  of  a   fine   red 
next  the  sun  ;  the  flesh  white,  melting  ;  juice  vinous 
and  rich  ;  ripens  in  September.     The  tree  a  plentiful 
bearer. 


PEACHES.  211 

7.  Catharine. — A  large,  round  fruit,  of  a  dark  red 
flext  the  sun  ;  the  flesh  white,  melting  ;   full  of  a  rich 
juice  ;  a  clingstone — ripens  in  October. 

8.  Chariestown,  or   ananas  peach — Is   a   new   sort,, 
reared  in  America  from  the  kernel.     Although  its  col- 
our is  inferiour  to  that  of  most  other  peaches,  being  a 
uniformly  pale  yellow,  without  any   red  tint,  yet  its 
firm  and  juicy  pulp  possesses   the  delicious  flavour  of 
the  pine  apple.     It  ripens  in  October. 

9.  Early  Newington — Is  a   fruit  of  middling  size,  of 
a  fine  red  next  the  sun  ;  flesh  firm,  with  a  sugary,  well 
flavoured  juice.      There  are. several   varieties  of  this 
fruit,  all  clingstones  ;  ripening  in  August  and  Septem- 
ber. 

10.  Heath  peach. — Of  all  peaches,  perhaps  of  all 
fruits,  it  is  said,  there  are  none  equal  in  flavour  to  the 
American  Heath  ptach,  a  clingstone.  It  is  large,  weigh- 
ing  near  a  pound,  in  common ;  with  but   moderate 
attention,  it  is  helieved,  they   would  very  generally 
weigh  a  full  pound.    It  is  backward  in  ripening  north- 
ward of  the  Susquehannah,  and   is  generally  one  of 
the  last  sort  that  ripens.      "This  very  fine  clingstone 
peach  is  generally  esteemed  the  finest  in  our  country  : 
the  original  stone  was  brought,  by  the  late  Mr.  Dan- 
iel Heath,  from  the  Mediterranean  ;  it  has  ever  since 
been  propagated  from  the  stone,  in  Maryland,  where 
1  have  seen  it   in   great  abundance  and  high  perfec- 
tion, as  a  natural  fruit,  in  September  and  October.     It 
is  usually  propagated  in  this  and  the  adjoining  States 
by  inoculation  :  I    have  for  some  years  raised  them 
from  the  stone,  and  have  now  a  number  of  vigorous 
trees  from  stones,  brought  from  Maryland.      It   is  a 
very  large  fruit,  of  a  form  rather  oblong,  and  uniform- 
ly terminating   in  a  point  at  the  head  ;   the  flesh  is 
singularly  rich,  tender,  melting  and  juicy  ;  the  stone 
frequently  opens,  disclosing  the  kernel  :  the  skin  is  a 
rich,  cream  coloured  white,  sometimes  with  a  faint 


212  PEACHES. 

blush,  but  the  finest  peaches  are  entirely  white  ;  the 
juice  is  so  abundant,  as  to  make  ii  difficult  to  cat  this 
peach  without  injury  to  the  clothes  ;  the  leaf  is  luxu- 
riant, and  smooth  at  the  edge ;  the  tree  vigorous,  har- 
dy and  long-lived,  compared  with  other  trees  :  the 
fruit  ripens  in  September,  lasts  through  the  month  of 
October,  and  is  frequently  eaten  in  high  perfection  in 
November.  It  is  of  all  peaches,  when  not  too  ripe, 
the  most  admired,  when  preserved  in  sugar  or  in 
brandy,"  (Coxe's  Cultivation  of  Fruit  Trees.) 

11.  Large  mignonne — Is  somewhat  oblong  in  shape, 
and  generally  swells  outt  on  one  side.      The  juice  is 
very  sugary,  and  of  high  flavour.      This  is  one  of  the 
most  handsome  and  delicious  fruits,  of  a  dark  red  and 
greenish  yellow  cast ;  having  a  white,  melting  and  a- 
greeable  pulp,  containing  a  sweetish  vinous  juice,  and 
is  in  eating  about  the  middle  of  September. 

12.  Large  yellow  rareripe — Known  at  Kenrick's  nur- 
sery by  the  name  of  Jacque's  rareripe — an  entire  new 
sort,   recommended  by  colonel  Jacques,  and  Gorham 
Parsons,  Esq.  as  a  fruit  possessing  superiour  qualities, 
and  weighing  17  or  19  ounces.     The   tree,   says  Mr. 
Kenrick,  exceeds  in  growth  all  other  peach  trees. 

13.  Lemon  clingstone — Is  a  large,  late,  but  beautiful 
and  high  flavoured  peach.      It  ripens  the  last  of  Sep- 
tember and  beginning  of  October. 

14.  Monstrous  pavie. — This  is  the   largest   of  the 
peaches,  and  a  true  ornament  to  the  dessert,  as  it  dis- 
plays  a   beautiful  red  tint  on  a  white  ground.     Its 
pulp  is  white,  though  red  in  the  parts  next  the  stone, 
and  contains  a  vinous,  sweet  juice.      Ripens  in  Sep- 
tember. 

15.  Noblesse — Is  a  large  fruit,  red  or  marbled  next 
the  sun  ;    flesh    greenish    white   and  melting  ;  juice 
very  rich  in  a  favourable  season. 

16.  Old  Newington — Is   a   large   round   fruit,  of  a 
beautiful  red  next  the  sun  :  the  flesh  white,  and  melt- 


PEACHES, 

ing ;   when  ripe,  the  juice  very  rich  and  vinous  :  a 
clingstone,  and  matured  early  in  October. 

1 7.  Rambouillet — Is  a  fruit  of  middling  size,  deeply 
divided  by  a  furrow  ;  the   flesh  meltmgr  of  a  bright 
yellow  colour  ;  juice  rich,  and  of  a  vinous   flavour: 
ripens  about  the  middle  of  September.     The  tree  is  a 
good  bearer. 

18.  Red  rareripe — "Is  a  peach  of  uncommon  excel- 
lence,  frequently  called   Morris's  rareripe.       It  is  of 
unusually  large  size,    sometimes  weighing  eight  and 
nine  ounces  ;  of  a  round  form,  beautiful  red  and  white 
skin  ;  rich,  tender  and  melting  flesh,  full  of  sugary,, 
highly  flavoured  juice  ;  equal  to  any  peach  cultivated 
at  the  same  season.      Ripens  in  the  early  and  middle 
parts  of  August.     Clear  at  the  stone."     (Coxe.) 

19.  Red  magdalen. — It  is  large,  round,  and  of  a  fine 
red  next  the  sun  ;  the  juice  very  sugary,  and  of  ex- 
quisite flavour:  ripening  in  the  end  of  August.     The 
tree  is  a  free  grower,  and  a  great  bearer. 

20.  Red  nutmeg — Is  a  great  bearer,  and  valued  for 
its  early  maturity.     It  is  of  a  bright  vermilion  colour,, 
and  has  a  fine  musk  taste.     Ripens  in  August. 

21.  Royal  George — Is  an  excellent  peach,  and  in  a. 
very  good  soil  and  aspect  the  fruit  becomes  large  ;. 
dark  red  next  the  sun,  juicy  and  high-flavoured. 

22.    Swalch. — This  is  a   fine,    pleasant-flavoured 
peach.     Ripens  early  in  September. 

23.  Teton  de  Venus — Is  a  fruit  ofmiddling  size  and? 
longish  shape  ;  of  a  pale  red  next  the  sun  ;  flesh  melt- 
ing, white  ;  juice  sugar}?,  and  not  without  flavour:  ri- 
pens the  end  of  September.      The  tree  is  a  free  bear- 
er on  a  warm  light  soil,  but  the  fruit  comes  to  perfec- 
tion only  in  fine  seasons. 

24.  Vanguard — Is  a  good  peach,  ripens  about  the 
middle  of  September. 

25.  White  Magdalen. — The  fruit  is  of  a  middle  size,, 
round,  with  a  deep  furrow  ;  of  a  pale  colour,  and  the 

19 


21 4  NECTARINES  »• 

flesh  white  to  the  stone  ;  melting,  juicy,  with  consid- 
erable flavour.     Ripening  in  August. 

26.  White  Rareripe,  or  "  While  cheek  Malacotan peach — 
Sometimes  called  the  freestone  heath  :  is  a  fruit  of 
uncommon  excellence*  The  size  is  large  ;  the  flesh 
a  rich  white,  inclining  to  yellow,  melting,  rich,  and 
finely  flavoured  ;  firm,  like  the  flesh  of  a  clearstone 
plum  :  the  skin  is  a- pale  yellowish  white  :  the  stone 
frequently  separates  on  the  opening  of  the  peach, 
leaving  the  kernel  exposed  ;  the  shells  adhering  to 
the  flesh,  though  a  freestone.  It  is  the  most  admired 
fruit  of  the  season,  which  is  in  August."  (Coxe.) 


NECTARINES, 

THE  nectarine  is  so  closely  allied  to  the  peach  in  its 
nature  and  qualities,  as  to  require  no  particular  de- 
scription or  detail  respecting  its  culture  or  manage- 
ment, whether  in  health  or  disease.  It  will  succeed 
well  if  engrafted  or  budded  on  a  peach,  plum,  or  apri- 
cot stock.  The  plum  is  preferred  by  some  as  being 
a  harder  and  tougher  wood,  less  liable  to  the  attacks 
of  the  worm  ;  but  it  should  be  engrafted  beneath  the 
surface  of  the  earth.  The  fruit  bears  a  close  resem- 
blance to  the  peach,  though  the  flesh  is  finer,  and  the 
skin  is  smooth  and  naked,  free  from  fur  or  down.  In 
our  climate,  the  tree  will  be  benefited  if  sheltered  and 
protected  by  buildings  or  a  board  fence.  It  should 
always  be  planted  in  cultivated  groundrand  great  care 
should  be  taken  to  guard  against  the  worm  at  the 
root,  and  the  various  species  of  aphides  which  perfo- 
rate the  bark.  The  roots  in  winter  should  be  sur- 
Founded  with  taimer's  bark,  or  some  substance  to  se* 


CHERRIES.  21  y 

cure  against  the  severity  of  frost,  and  in  the  spring 
give  their  trunks  a  thorough  coating  of  whitewash  or 
of  soft  undiluted  soap.  All  stone  fruit  is  liable  to  suf- 
fer injury  by  a  small  bug  called  curcuiio,  which  stings 
the  fruit  and  causes  it  to  fall  from  the  tree.  (See 
page  109  for  a  particular  description.)  It  has  been 
found  by  experience  that  the  depredations  of  these  in- 
sects may  be  prevented  by  paving  the  ground  round 
the  trees,  as  far  as  the  branches  extend,  as  it  is  well 
ascertained  that  the  curcuiio  will  not  infest  those  trees 
where  they  cannot  find  means  of  immediately  con- 
cealing themselves  in  the  earth,  on  dropping  from  the 
branches.  The  following  are  esteemed  among  the 
best  on  the  list  of  Nectarines. 

Brugnon,  Red  Roman, 

Early  Scarlet,  Yellow, 

Golden,  White  French^ 

Murry, 


CHERRIES. 

THERE  are  several  native  varieties  of  the  cherry  ia 
the  United  States,  which  have  been  perpetuated  from 
the  seed,  unaided  by  the  hand  of  culture,  and,  as  sup- 
posed, without  any  deviation  from  the  original  stock. 
But  the  cultivated  kinds  are  far  more  valuable,  and  it 
is  greatly  to  be  regretted,  that  they  are  so  generally 
neglected.  Many  advantages  would  accrue  to  the 
farmer  from  the  cultivation  of  the  cherry  tree  :  it 
would  serve  the  useful  purposes  of  ornament  and  shade 
to  his  orchard  and  buildings,  and  the  fruit  would  af- 
ford his  family  riot  merely  an  innocent,  but  a  salutary 
luxury  ;  and  if  near  a  market,  the  profit  would  remu- 
nerate him  for  all  his  labour  and  expense. 


^1 S  CHERRIES* 

The  cultivated  cherry,  when  reared  from  the  seed, 
is  much  disposed  to  deviate  from  the  variety  of  the 
original  fruit,  and,  of  course,  they  are  propagated  by 
budding  or  grafting  on  cherry  stocks  :  budding  is  most 
generally  preferred,  as  the  tree  is  less  apt  to  suffer 
from  oozing  of  the  gum  than  when  grafted.  The 
stocks  are  obtained  by  planting  the  seeds  in  a  nursery, 
and  the  seedlings  are  afterwards  transplanted.  Those 
kinds  which  are  called  heart  cherries  are  said  to  suc- 
ceed best  on  the  black  mazard  stock  ;  but  for  the  round 
kind,  the  Morello  stocks  are  preferred,  on  account  of 
their  being  the  least  subject  to  worms,  or  to  cracks  in 
the  bark,  from  frost  and  heat  of  the  sun.*  The  whole 
method  of  management  pertaining  to  cherry  trees  is 
so  precisely  similar  to  that  alread}'  detailed,  when 
treating  of  peach  trees,  that  very  little  remains  to  be 
said  on  the  present  occasion.  But  the  following  di- 
rections given  by  Forsyth,  in  his  treatise  on  fruit 
trees,  will  probably  be  acceptable* 

"In  choosing  and  planting  of  young  cherry  trees, 
the  same  rules  are  to  be  observed  that  are  given  for 
apricots,  peaches  and  nectarines ;  and  they  must  in 
Jike  manner  be  headed  down  the  first  year. 

"In  pruning  cherries,  never  shorten  their  shoots  ; 
for  most  of  them  produce  their  fruit  at  the  extremities, 
the  shortening  or  cutting  offof  which  very  frequently 
occasions  the'death  of  the  shoot,  at  least  of  a  great 
part  of  it.  The  branches,  therefore,  should  be  trained 
at  full  length.  I  have  often  seen  the  whole  tree  killed 
by  injudicious  pruning.  Wherever  the  knife  is  ap- 
plied, it  is  sure  to  bring  on  the  gum,  and  afterwards 
the  canker,  which  will  inevitably  kill  the  trees,  if  no 
remedy  be  applied  to  the  wounds.  I  have  headed 
down  a  great  many  cherry  trees,  which  were  almost 

:*  The  small  black  cherry  that  grows  wild  in  the  woods,  an- 
swers very  well  for  stocks  for  any  kind  of  cherries,  more  espec 
tally  if  it  is  desired  to  have  the  tree  grow  very  large, 


CHERRIES.  217 

past  bearing,  and  so  eaten  up  by  the  gum  and  canker, 
that  the  few  cherries  they  bore  were  very  bad. 

"In  the  years  1790  and  1791,  I  headed  down  fifty 
trees.  The  operation  should  be  performed  in  the 
month  of  April  in  each  year.  These  trees  made 
shoots  from  three  to  five  feet,  the  same  summer,  bore 
fine  cherries  the  next  year,  and  have  continued  to 
bear  good  crops  ever  since. 

"To  the  above  trees  I  applied  the  composition.  At 
the  same  time  I  cut  down  twelve  trees  in  the  same 
row,  but  did  not  apply  the  composition  :  these  twelve 
trees  all  died  in  the  second  and  third  years  after. 
One  tree  where  the  composition  was  applied,  now 
produces  more  fruit  than  the  whole  number  formerly, 
also  much  finer  and  larger. 

"When  cherry  trees  are  very  old  and  much  injured 
by  large  limbs  having  been  cut  or  blown  off,  (which 
will  bring  on  the  canker  and  gum)  the  best  way  to 
bring  them  to  have  fine  heads,  and  to  fill  the  vacant 
space,  is  to  head  them  down  as  low  as  possible,  taking 
care  to  leave  some  small  shoots,  if  there  be  any  ;  if 
not,  a  bud  or  two  at  the  end  of  some  of  the  shoots. 
Sometimes  it  is  difficult  to  find  any  buds.  In  that 
case,  before  you  mean  to  head  the  trees,  make  some 
incisions  in  the  branches.  This  should  be  done  on 
different  branches,  at  the  most  convenient  places  for 
filling  the  tree  with  good  wood.  The  size  of  the  in- 
cisions should  be  from  one  to  two  inches,  according 
to  the  size  of  the  branches,  observing  to  make  them 
just  above  the  joint,  where  the  buds  should  come  out. 

"The  time  for  performing  this  operation,  is  March, 
April  or  May.  The  above  method  is  only  recom- 
mended where  there  are  no  young  shoots  or  biids, 
and  when  the  tree  is  in  the  last  stage  of  the  canker. 

"Where  you  find  a  few  young  shoots  or  buds,  cut 
down  the  head  as  near  to  them  as  you  can,  and  take 
care  to  cut  out  all  the  canker  till  you  come  to  the  sound 


215  CHERRIES* 

bark*  If  any  gum  remains,  it  must  be  cut  or  scraped 
off :  the  best  time  for  this  is  when  it  is  moistened  with 
rain  ;  it  may  then  be  scraped  off  without  bruising  the 
bark.  This  operation  is  very  necessary. 

"Wherever  the  bark  or  branches  have  been  cut  off, 
the  edges  should  be  rounded,  and  the  composition  ap- 
plied. If  the  young  shoots  are  properly  trained, 
they  will  produce  fruit  the  following  year  ;  and  in  the 
second  year  they  will  produce  more  and  finer  fruit 
than  a  young  tree  which  has  been  planted  ten  years, 

"Never  make  use  of  the  knife  in  summer,  if  it  be 
possible  to  avoid  it,  as  the  shoots  die  from  the  place 
where  they  are  cut,  leaving  ugly  dead  stubs,  which 
will  infallibly  bring  on  the  canker.  These  shoots 
may  be  cut  in  the  spring  to  about  two  eyes,  which  will 
form  a  number  ol  flower-buds. 

"When  cherry  trees  begin  to  produce  spurs,  cut  out 
every  other  shoot,  to  make  the  tree  throw  out  fresh 
wood  :  when  that  comes  into  a  bearing  slate,  which 
will  be  in  the  following  year,  cut  out  the  old  branches 
that  remain  ;  by  that  method  you  will  be  able  to  keep 
the  trees  in  a  constant  state  of  bearing,  take  the  same 
method  as  before  directed  with  the  fore  right  shoots. 

"Great  care  should  be  taken  to  rub  off  many  of 
them  in  the  month  of  May,  leaving  only  such  a  num- 
ber as  you  think  will  fill  the  tree.  By  so  doing  your 
trees  will  continue  in  a  fine  healthy  state,  and  not  be 
in  the  least  weakened  by  bearing  a  plentiful  crop  of 
fruit.  The  reason  is  obvious  ;  the  great  exhalation 
which  would  be  occasioned  by  the  sun  and  air  in  the 
common  mode  of  pruning,  is  prevented  by  the  compo- 
sition keeping  in  the  sap  which  nourishes  the  branch- 
es and  fruit.  I  cut  some  trees  as  directed  above,  more 
than  twelve  years  ago,  that  are  now  in  as  good  a  state 
of  bearing  as  they  were  in  the  third  year  after  the  op- 
eration, and  likely  to  continue  so  for  many  years. 

"In  1797  I  cut  some  very  old  trees  in  the  month  of 


CHERRIES.  219 

May,  which  were  left  to  show  the  old  method  of  prun- 
ing ;  I  at  the  same  time  cut  some  branches  off  the 
same  trees,  according  to  the  new  method,  to  show  the 
difference  of  the  fruit,  which  was  taken  by  all  who 
saw  it  for  a  different  sort  of  cherry.  The  cherries 
from  the  old  spurs  were  not  half  the  size  of  the  others, 
and  were  at  least  three  weeks  later. 

"Several  persons  have  adopted  the  new  method  with 
great  success,  and  by  renovating  their  old  trees,  which 
scarcely  bore  any  fruit,  have  obtained  from  them  an 
abundant  quantity.  But  even  the  increased  quantity 
of  the  fruit  is  not  so  material  in  cherries,  as  the  in- 
crease in  the  size  and  in  the  richness  of  the  flavour.  In 
this  respect  the  method  of  pruning  here  laid  down 
is  invaluable.  When  old  standard  cherry  trees  be- 
come decayed  and  hollow,  I  would  recommend  head- 
ing them  down,  as  directed  for  wall  trees  and  dwarfs. 
Scoop  out  all  the  rotten,  loose,  and  decayed  parts  of 
the  trunk,  till  you  come  to  the  solid  wood,  leaving 
the  surface  smooth  ;  then  use  the  composition  as  di- 
rected for  fruit  trees." 

"The  following  are  the  principal  cherries  cultiva- 
ted in  the  United  States. 

'''•May  Duke — Ripe  in  May  and  June  :  long  stem, 
jound  and  red,  an  excellent  cherry,  and  bears  well. 

"Black  heart — Ripe  in  June  :  a  fine  cherry. 

"White  hearty  or  sugar  cherry — Ripe  in  June  :  white 
and  red. 

"Bleeding  heart — Ripe  in  June,  a  very  large  cherry, 
of  a  long  form,  and  dark  colour ;  it  has  a  pleasant 
taste, 

"Ox  heart — Ripe  in  June:  a  large,  firm,  fine  cherry. 

"Spanish  heart — Ripe  in  June. 

"Carnation — Ripe  in  July  :  it  takes  its  name  from 
its  colour,  being  red  and  white  ;  a  large  round  cher- 
ry, but  not  very  sweet. 

"dmber — Ripe  in  July. 


220  CHERRIES. 

"Cluster — Planted  more  for  ornament  or  curiosity 
than  any  other  purpose. 

"Double,  blossom — Ripe  in  July. 

"Honey  cherry — Do.  small  sweet  cherry. 

"Kentish  cherry — Ripe  in  July* 

-"Mazarine — Do. 

"Late  Duke-— Do. 

"Red  heart— Do. 

Black  Tartarian. — This  incomparable  fruit  was 
brought  from  St.  Petersburgh  to  London  by  a  British 
botanist  in  1796,  from  whence,  the  late  Ebenezer 
Prebble,  Esq.  imported  a  tree  some  years  after,  by 
which  it  has  been  propagated  in  the  United  States.  It 
is  a  constant  bearer  ;  succeeds  better  by  grafting  than 
any  other  sorts  ;  is  of  larger  size,  and  may  be  said  to 
be  in  eating  from  the  time  it  is  two  thirds  grown  till 
some  time  after  fully  ripe  ;  and  as  evidence  of  supe- 
riour  excellence  has  generally  brought  double  the 
price  of  the  best  black  hearts  in  Boston  market. 

White  Tartarian — A  fine  pleasant  fruit,  a  little  in- 
feriour  to  the  black  Tartarian.  Ripe  in  June. 

Elkhorn  cherry. — This  excellent  fruit  grows  to  a 
large  size,  and  is  scarcely  surpassed  in  its  good  quali- 
ties by  any  other  sort. 

Black  Eagle — )      Two   of  Mr.  Knight's  new  sorts 
Waterloo —       $  maJ   ^e   purchased   at    Kenrick's 
nurser}'  next  season. 

"Morello — Ripe  in  July  and  August  :  a  red,  acid 
cherr}-,  the  best  for  preserving,  and  for  making  cherry 
brandy. 

"Early  Richmond  cherry. — 'Phis  fruit  originated  near 
Richmond,  in  Virginia,  and  is  the  earliest  cherry  in 
America,  and  valuable  on  that  account  :  it  is  the  size 
of  a  May  Duke,  and  resembles  it  in  form. 

"Red  bigerecw, — A  very  line  cherry,  ripe  in  July  :  of 
a  heart  shape. 

"White  bigereau — Ripe  in  July  and  August  :  remark- 
ably firm  ;  heart  shape. 


CHERRIES.  221 

l'Large  double  Jlowtring  cherry. — This  tree  produces 
DO  fruit,  but  makes  a  handsome  appearance  in  the 
spring,  when  it  is  covered  with  clusters  of  double  flow- 
ers as  large  as  the  cinnamon  rose  ;  it  differs  from  the 
common  double  flowering  cherry,  which  never  forms 
a  large  tree,  and  has  small  pointed  leaves. 

"The  three  last  were  imported  from  Bordeaux,  in 
1798. 

"Small  Morello  cherry — Called  also,  Salem  cherry, 
because  it  came  originally  from  Salem  county,  New- 
Jersey,  is  cultivated  by  Mr.  Cooper,  of  that  state, who 
values  it  highly.  The  fruit  has  a  lively  acid  taste. 
The  tree  produces  abundantly,  and  is  the  least  sub- 
ject to  worms  of  any  cherry  tiee. 

"Mr.  C.  says  that  the  Bleeding  Heart  suits  a  sandy 
soil,  but  the  May  Duke  will  not  flourish  in  it." 

Besides  the  foregoing  list,  the  black  mazard,  or  natu- 
ral cherry,  with  its  several  varieties,  should  be  men- 
tioned as  excellent  fruits,  and  valuable  for  being  later 
than  the  others.  They  make  very  useful  and  hardy 
stocks  for  propagating  other  varieties.  This  fruit 
ripens  in  Jun<3  or  July,  and  is  used  by  way  of  bounce 
in  rum  or  brandy.  Another  native  fruit  is  the  com- 
mon red  cherry  which  abounds  in  New-England.  The 
fruit  is  not  of  a  superiour  quality,  being  very  acid,  un- 
less perfectly  ripe  :  it  might  perhaps  be  improved  by 
grafting  and  proper  cultivation. 

The  wild^  or  native  black  cherry,  of  spontaneous 
growth,  is  deserving  of  some  attention.  The  fruit, 
when  infused  in  rum  or  brandy,  imparts  its  astringent 
and  cordial  qualites,  and  forms  a  pleasant  and  salutary 
liquor.  The  bark  of  the  root  of  the  tree  is  very 
astringent,  and  makes  a  useful  stomachick  bitter  ;  and 
the  wood  is  frequently  employed  by  artists  as  a  tolera- 
ble substitute  for  mahogany,  being  susceptible  of  a 
handsome  polish. 

Cherry  brandy  is  made  in  the  following  manner; 


APRICOTSo 

Fill  the  cask  with  cherries ;  pour  over  them  as  much 
brandy  as  the  cask  will  contain.  When  it  has  been 
on  ten  days,  draw  it  off,  and  pour  on  hot  water :  let 
this  remain  some  time,  shaking  the  cask  frequently; 
then  draw  it  off",  and  mix  the  last  with  the  first  liquor. 
Both  cherry  and  plum  trees  are  subject  to  the  an- 
noyance of  the  cherry  and  plum  tree  weevel,(Rhyne- 
teas  Cerasi)  producing  a  disease  which  will  prove  fa- 
tal unless  remedied.  See  plum  tree. 


APRICOTS. 

THE  apricot  tree  is  raised  from  the  stone,  and  prop- 
agated by  budding  or  grafting  on  their  own  stocks  or 
any  kind  of  plum  stocks.  Their  treatment  is  in  all 
respects  the  same  as  the  peach  and  nectarine  treess. 
The  best  time  for  planting  the  trees  is  in  autumn, 
and  the  best  soil  is  a  light  loam.  In  our  climate 
this  tree  should  be  ec-ren™  fcwKtasfcStij  and  north- 
erly winds;  otherwise,  it  is  said  they  will  not  bear 
fruit,  though  they  may  grow  large.  They  do  not  at- 
tain to  a  bearing  state  so  soon  as  the  peach  by  one 
year.  Some  kinds  ripen  their  fruit  earlier  than  oth- 
ers. The  following  are  those  best  adapted  to  our  cli< 
mate: 

The  Black  Apricot, 

The  Brussells  Apricot, 

The  Breda  Apricot, 

The  Early  Apricot, 

The  Large  Eearly  Apricot. 

The  Peach  Apricot, 

The  Moors  Park  Apricot, 

The  Turkey  Apricot. 


THE  PLUM. 

PLUMS  are  natives  of  the  United  States,  and  have 
for  many  years  been  propagated  from  the  stones  with 
little  variation  from  the  original  fruit.  The  kinds 
cultivated  in  our  gardens  have  chiefly  been  brought 
from  Europe  or  produced  from  the  stones  of  imported 
plums.  To  insure  a  choice  kind  it  is  necessary  to  en- 
graft or  inoculate  on  peach  or  plum  stocks.  The  soil 
should  be  a  rich  mould  and  their  whole  management 
should  be  the  same  as  already  detailed  for  other  stone 
fruit  trees.  Plum  trees  have  for  a  number  of  years 
been  greatly  annoyed  by  an  insect  called  by  the  late 
Professor  Peck,  the  cherry  weevil  which  has  proved  fa- 
tal to  a  large  proportion  of  our  stock.  The  disease 
first  appears  in  the  form  of  black  irregular  tumours 
on  the  branches  and  twigs  which  increase  in  number 
and  size  until  the  whole  tree  becomes  affected.  The 
seat  of  this  disease  is  in  the  bark,  in  consequence  of 
its  being  perforated  by  the  insect.  The  sap  being 
diverted  from  its  regular  course  is  absorbed  entirely 
by  the  bark,  which  is  very  much  increased  in  thick- 
ness, the  cuticle  bursts,  and  rough  irregular  tumours 
are  formed.  "The  wood  besides  being  deprived  of  its 
nutriment,  is  very  much  compressed  and  the  branch 
above  the  tumour  perishes.  The  cherry  tree  is  af- 
fected in  a  similar  manner."  The  insect  which  proves 
so  destructive  to  our  cherry  and  plum  trees,  Profess- 
or Peck  ascertained,  is  found  in  the  bark  in  the  month 
of  June,  and  it  leaves  its  residence  before  the  end  of 
that  month.  The  only  remedy  in  our  power,  there- 
fore, is  to  cut  off  every  diseased  branch  before  the 
last  of  June,  or  as  soon  as  discovered,  and  commit 
them  to  the  flames.  If  this  method  were  adopted  and 
persevered  in  with  all  the  trees  in  a  neighbourhood, 
the  destructive  enemy  might  be  in  a  great  measure 


224  PLUMS. 

extirpated,  and  the  fruit  preserved.  The  most  prob- 
able method  of  preventing  the  attack  of  this  insect, 
is  during  the  whole  summer  season  :  to  keep  the 
bark  of  the  tree  with  its  branches,  well  coated  with 
the  white  wash  composition,  which  it  is  supposed  will 
baffle  their  efforts.  In  order  to  guard  against  the  at- 
tack of  the  worm  at  the  root,  lime  or  ashes  should  be 
applied  every  spring,  and  if  their  trunks  were  sur- 
rounded with  tanner's  bark,  it  would  be  an  additional 
security.  It  is  a  fortunate  circumstance  that  there 
are,  according  to  Mr.  Prince,  of  Long-island,  some 
kinds  of  plum  not  subject  to  the  attack  of  the  insect  ; 
among  which  are  the  following  : — Chicasaw,  Early 
Coral,  Golden  Drop,  The  Cherry  plum,  Flushing 
Gage,  Yellow  Egg  plum,  Balmer's  Washington,  a  much 
celebrated  gage  plum,  which  has  weighed  four  ounces, 
and  has  a  superiour  flavour,  and  beautiful  appearance. 
The  following  list  in  addition  to  the  above,  comprises 
a  sufficient  variety  of  the  most  approved  kind. 

Blue  Ga  ro,          Large  Queen  Claudia, 

Green  Gage,       Little  Queen  Claudia, 

Red  Gage,          Smith's  Orleans, 

Yellow  Gage,     Large  Red  Orleans, 

White  Gage,       French  Copper, 

Holland  plum,  Magnum  Bonum.  red 

Cooper's  plum,  Magnum   Bonum,  white  or  egg; 

Swiss  plurn,  plum, 

Jacinth,  Emperial  Violet, 

Cloth  of  Gold  plum, 

American  or  common  Damson. 


CURRANTS,  225 

CURRANTS. 

The  different  species  of  currants  will  thrive  oa 
almost  any  soil,  but  they  require  the  benefit  of  ma- 
nure and  culture,  annually,  to  make  the  fruit  large 
and  the  juice  rich.  The  goodness  of  the  fruit  de- 
pends very  much  upon  their  having  the  full  benefit 
of  the  sun  and  air,  to  mature  and  give  the  berries  a 
proper  balsamic  quality.  By  planting  some  on  the 
south,  and  some  on  the  north  side  of  a  wall,  they  will 
yield  fruit  from  June  to  October.  The  red  currant 
is  preferable  to  the  white  as  j'ielding  richer  juicey 
and  in  greater  abundance.  Currants  are  easily  prop- 
agated in  the  following  manner.  Take  the  most  luxu- 
riant  slips  or  shoots  of  a  year's  growth,  set  them  in 
the  ground  about  eight  inches  deep,  and  not  less  than 
twenty-four  inches  distant  from  each  other ;  they  soon 
take  root,  and  begin  to  bear  in  two  years  :  the  roots 
should  be  kept  from  suckers  and  grass.  When  the 
bush  has  stood  two  years  in  the  nursery,  plant  it 
where  it  is  to  stand,  and  take  care  that  it  has  only  one 
stem.  Let  no  limbs  grow  nearer  than  six  inches  of 
the  ground.  Prune  the  shrub  every  year  and  keep 
it  thin  of  wood,  leaving  the  middle  open  ;  the  limbs 
extended  ;  and  when  these  get  about  three  feet  in 
length  cut  off  every  spring  all  the  last  year's  shoots. 
To  cultivate  on  an  extensive  scale  for  the  purpose 
of  making  wine,  set  the  bushes  in  rows,  six  or 
eight  feet  between  each  bush,  with  intervals  of  prop- 
er width  and  at  regular  distances  for  passing  across 
the  rows.  It  is  estimated  that  an  acre  well  cultivated 
will  probably  yield  on  an  average,  a  quantity  of 
fruit  sufficient  to  make  one  thousand  gallons  of  wine 
annually.  The  expense  of  making  this  wine  is  about 
fifty  cents  a  gallon. 

The  common  black  currants  are  larger  than  the 
red  or  white,  but  they  have  a  peculiar  flavour,  whkh 
20 


CURRANTS. 

to  some  persons  is  unpleasant;  they  are,  however, 
wholesome,  and  afford  a  juice  which,  when  made  into 
syrup  with  sugar,  is  much  esteemed  in  sere  throats 
and  quinsies.  The  officinal  black  currant  has  a  small 
berry,  but  is  highly  valuable  as  a  medicine  when 
made  into  wine.  In  lung  fevers,  putrid  fevers  and 
ulcerous  sore  throats,  and  in  putrid  dysentery  the 
medicinal  properties  of  this  wine  is  not  to  be  surpass- 
ed. 


TO  MAKE  CURRANT  WINE. 

Gather  the  fruit  when  fully  ripe,  rejecting  all  un- 
ripe berries;  let  them  be  picked  in  fair  weather  and 
washed,  break  them  well  in  a  tub  or  vat,  (some  have 
a  mill  constructed  for  the  purpose  consisting  of  a 
hopper  fixed  upon  two  lignum  vitae  rollers,)  press  and 
measure  the  juice,  having  first  strained  it  through  a 
flannel  cloth.  To  every  gallon  of  pure  currant  juice 
add  two  gallons  of  cold  water,  then  to  every  gallon  of 
this  mixture,  immediately  put  three  pounds  of  good 
brown  sugar,  stir  it  well  till  the  sugar  is  quite  dissolv- 
ed, and  then  fill  up  the  cask  and  put  it  into  the  cellar 
to  ferment.  Be  careful  not  to  let  the  juice  stand  un- 
mixed over  night,  as  it  should  not  ferment  before  the 
mixture  is  made.  Observe  that  the  cask  be  sweet 
and  clean,  and  such  as  never  has  had  either  beer  or 
cider  in  them,  and  if  new  let  them  be  first  well  sea- 
soned. The  cask  must  not  be  so  full  as  to  work  over. 
Lay  the  bung  or  a  rag  lightly  over  the  hole  to  keep 
out  flies,  &c.  In  three  weeks  or  a  month,  or  as  soon 
as  the  fermentation  is  over  the  bung-hole  may  be 
stopped  up,  leaving  only  the  vent  hole  open,  till  it 
has  fully  done  working,  then  stop  it  up  tight,  and  in 
six  months  it  will  be  fit  for  bottling  or  for  use.  Like 
other  wine,  however,  it  improves  much  by  age.  If 
you  intend  to  make  thirty  gallons  agreeably  to  this 


ORNAMENTAL  TREES.  227 

receipt,  you  require  eight  gallons  of  juice,  sixteen  of 
water,  and  seventy-two  pounds  of  sugar.  When  you 
draw  off  the  wine,  bore  a  hole  an  inch  at  least  above 
the  tap  hole,  a  little  to  the  side  of  it  that  it  may  run 
clear  off  the  lees.  Dr.  Mease  (Dom.  Ency.)  gives  also 
the  following  receipt  which  has  been  used  successful- 
ly for  many  years.  Take  fourteen  pounds  currants 
when  ftHly  ripe,  three  gallons  cold  water,  break  the 
currants  in  the  water  and  let  them  be  therein  two  or 
three  days  and  stir  them  once  each  day.  Strain  the 
liquor  from  the  fruit  and  stalks  and  add  fourteen 
pounds  sugar,  which  being  well  mixed  with  the  cur- 
rant liquor  the  whole  may  then  be  barrelled  and  left 
fourteen  days  without  the  bung:  after  which  bung  it 
close  and  bottle  it  at  Christmas,  previously  adding  to 
every  ten  gallons  one  quart  of  brandy.  A  small 
quantity  of  the  outer  rind  of  orange  peel  will  give 
this  wine  a  grateful  flavour.  Currant  wine  is  suppos- 
ed to  be  greatly  improved  by  the  addition  of  brand jr, 
in  the  proportion  of  one  pint  to  every  gallon  of  the 
mixed  liquor,  but  it  must  be  added  before  the  fermen- 
tation takes  place,  that  the  spirit  may  check  in  some 
measure  the  violence  of  the  fermentative  process, 
which  if  carried  to  excess  is  apt  to  generate  an  acidi- 
ty in  the  wine. 


ORNAMENTAL  TREES. 

The  following  is  selected  from  the  very  ample  cat- 
alogue of  William  Prince,  Esq.  proprietor  of  the  Lin- 
nasan  Garden  at  Flushing,  Long  Island — presumed  to 
be  the  most  extensive  establishment  of  the  kind  in  the 
United  States. 

Horse  Chesnut.  White  flowering.  Yellow  flowering, 
Scarlet  flowering. 


223  ORNAMENTAL  TREES. 

Mountain  ash.    European,  American. 

Black  walnut. 

Butternut. 

Catalpa,  much  admired  for  its  showy  flowers. 

Elm.     American  white,  Slippery,  English. 

Locust  tree,  several  varieties.  * 

Honey  locust,  or  thorny  acaica. 

Oak,  several  varieties. 

Willow,  weeping  and  seveial  others. 

Tulip  tree,  or  white  wood,  very  stately  and  ornamen- 
tal. 

Button  wood  or  American  sycamore* 

Pride  of  India. 

European  Linden  or  lime  tree. 

Kentucky  coffee  tree,  of  singular  growth  with  spikes 
of  purple  flowers. 

Weeping  ash,  of  singular  appearance. 

Venitian  sumach  or  purple  fringe  tree.  _  This  beauti- 
ful tree  is  covered  during  summer  with  tufts  of  russet 
coloured  down,  and  forms  the  most  singular  ornament 
of  the  garden. 

American  chesnut. 

Chinese  wlanthus,  or  tree  of  heaven.  This  tree  at- 
tains to  an  enormous  height,  and  its  leaves  are  four 
feet  long.  It  retains  its  foliage  till  very  late  in  the 
season. 

Umbrilla  magnolia,  with  very  large,  white,  fragrant 
flowers. 

Glaucous  magnolia,  with  flowers  of  exquisite  frag- 
rance. 

Double  flowering  magnolia. 

Blue  flowering  magnolia. 

Splendid  magnolia,  with  leaves  two  or  three  feet 
long,  and  flowers  twelve  inches  in  diameter  of  a  de- 
lightful fragrance. 

Evergreen  trees  and  shrubs,  an  extensive  variety. 


INDEX. 


Apples,  excellences  of  9 

American,  esteemed  in  Europe  .       11 

juice  ofiboiled  down, useful  on  long1  voyages  14 
physical  properties  of    .  .  .12 

particular  varieties  become  extinct  by  age  19 
new  varieties,  production  of  19,  20,  21 

improved  by  grafting-  early  and  late  on 

the  same  tree          .  .  .37 

should  be  gathered  by  hand      .  .118 

how  to  ascertain  when  ripe  .  117 

best  method  of  preserving         .         118,  121 
juice  of,  when  most  dense  makes  the  best 

cider  .  .  .  .145 

•which  yield  the  best  juice  for  cider  147 

useful  for  animals          .  .172 

sweet  entitled  to  preference  .  13 

useful  for  a  sick  horse    .  .        ib 

fatting  cattle         ,  ib 

making  molasses  .  14 
different  sorts  of,  in  United  States  .  122 
American  Gloria  Mundi  .  .  135 

American  pippin  .  .  .     124 

American  nonpareil  .  .  125 

Aunt's  apple  .  .  ib 

Autumn  or  Fall  pippin        .  .  ib 

Baldwin  or  Pecker  apple          »  .       ib 

Baltimore  apple      .  ib 

BJack  apple      .  .  .  .126 

Bell  Fiower  ib 

Bow  apple         .  .  •  ib 

Brownite  .  ib 

Bullock's  pippin  .  :  ib 

Campfield  ib 

Cathead  .  .  .  ib 


230  INDEX. 

Apples,  Catline       .  .           .          127 

Carlhouse          .             .  .                     ib 

Cider  apple  .            .             ib 

Codling              .             .  .                     ib 

Corliers' sweet        .  .           128 

Cooper's  russeting        .  .                    ib 

Crab  apple               .  .             .             15 

Flat  sweeting-                 .  .             .129 

Gloucester  white    •  .            .             ib 

Golden  pippin                .  .                     ib 

Golden  rennet  ib 

Gilliflower  apple            .  .             .145 

Green  everlasting  .             .             130 

Green  Newton  pippin  .            .       ib 

Greyhouse                ...  ib 

Hagloecrab     .             .  .             .131 

Harrison  apple         .  .             .           132 

Hearty  sweeting           .  .                     ib 

High  top  sweeting  .            .             ib 

Holmes  apple                .  .            .133 

Holten  sweeting  ib 

Hughes's  Virginia  crab  .             .       ib 

Lady  apple               .  ib 

Lady  finger       .              .  .              .134 

Large  red  and  green  sweeting        .  ib 

Large  early  harvest     .  .                    ib 

Loring  sweeting  ib 

Large  yellow  Newark  pippin   •  •       ib 

Maiden's  blush        ..  .            ,           135 

Michael  Henry            .  .                    ib 

Monstrous  pippin  «              ib 

Morgan  apple                .  .             .        ib 

Newark  King  apple  .            .             ib 

Nonsuch            .            ,  .                    ib 

Nursery  apple         „  .            .          136 

Pearmain          .            .  .       ib 

Pennock's  red  winter  .            .             i6 

Poveshon           .             ,  .             ,137 

Pound  apple             ...  .              ib 

Priestly             .             .  .                     ib 

Queen  apple  ib 

Quince  apple                •  -                    ib 

Raritan  sweeting  -                        138 

Red  everlasting  -            •       ib 


INDEX.  231 

Apples,  Red  streak                         -  138 

Rambo,             -             -            -  ib 

Roan's  white  crab  ib 

Rhode.  Island  greening-              -             -  139 

Roman  stem  ib 

Royal,  pearrnain                                        -  ib 

Royal  russet                          •  140 

,     .   Rokbury  russeting       -             -  ib 

Ruckman's  puarraain  ?'6 

Seeknofurther               -             -             -  141 

Spitszen  burgh         -  ib 

Spice  apple      -             .             -  142 

Sty  re          ....  ib 

Summer  pearmain        -  ib 

Swaar  apple             -             -             -  143 

Sweeny  nonpareil         -                           -  145 

Sweet  greening-      -  143 

Tolrnan  sweeting-        -                          -  ib 

Vandevere              -  ib 

Vanwinkle       -                                       -  144 

"Wine  apple  ib 

Wine  sap          -                                         -  145 

Yellow  sweeting     ...  ib 
Apple  Trees,  soil  and  climate  of  the  United 

States  adapted  to             -  10 

original  stock  of                    «•  15 

native  crab       -             -  ib 

do  not  enjoy  indefinite  longevity  19 

cultivated  or  seedling  stocks  16 
reared  from  seed  seldom  produce 

the  same  kind  of  fruit          17,  19 
best  adapted  soil  for              -  18 
reared  from  seed  require  to  be 
12  or  15  years  old  to  pro- 
duce fruit                             -  20 
how  forced  to  bear  fruit       -  28 
instance  of  one  bearing  fruit  of 

opposite  qualities    -  23 
should  not  be  planted  deep  in 

the  soil       -  55 
heading  down  old  ones,  utility  of     72 

annual  wash  for  78 
means  of  preserving  the  health 

and  vigour  of                      -  ib 

washing  of,  with  soft  soap     -  ib 


232  INDEX. 

Apple  Trees,  white  washing  of            :  :      <Jfc 

clay  paint  recommended  for  79 
diseases  of,  which  render  them 

unproductive          :  :       80 

Apple  jelly,  how  made        :             :             :  170 

Apricots,  how  propagated        :            :  :     222 

list  of      :             :             :             :  J5 

B 

Bark  of  apple  trees,  scaly  should  be  scraped  off    84 

injured  by  exposure  to  the  sun       79 

Blight  :  :  :  :  80,  81 

Blossoms,  injured  by  spring  frosts  :  87 

black  flies          :  :          ib 

Borer,  account  of  by  John  Prince,  Esq.  102 

description  of  by  E.  Hersey,  :  103 

report  of  committe  in  fovor  of  E.  Hersey  104 

methods  suggested  to  prevent  its  attack    106 

Bottling  cider  :  :  :  :       165 

Brandy  made  from  apples  :  :  168 

Brush  for  destroying  caterpillar's  nests          :       100 

Buds,  description  of  :  :  :  43 

Budding,  observations  on        :  :  :         42 

proper  seasons  for          :  :  43 

different  modes  of    :  :  44,47 

c 

Canker,  :  :  :  :  82 

remedies  for  :  :  :         83 

Canker  worm,  character  and  description  of  88 

various  remedies  for          :          90,  91 

proposed  remedy  by  professor  Peck  92 

Mr.  Kenrick  93 

observations  on,  by  J.  Lowell,  Esq.  95 
tarring  recommended  by  Dr.  Dean  90 
he  also  recommends  to  destroy  them 

through  the  agency  of  swine     98 

Caterpillars,  :  :  :  :          99 

disgraceful  to  farmers  :  ib 

description  of        :  :  :         ib 

methods  of  destroying  :  100 

brush  for  destroying  :  :         ib 

Cherries,  ;  ;  :     215 

method  of  propagating  :  216 

treatment  by  Forsyth  :  •       i& 

list  of  best  sorts,  :  ;        219 


INDEX,  233 

Cherry  Brandy              :                 :  :         221 

Cider,  making  and  managing                :  146 

proper  casks  for,  should  be  kept  sweet 

and  clean             :                 :  154 

how  to  clean  the  casks         :  :         ib 

stumming  the  casks  for              :  ib 
method  of  making  as  practised  by  the 

Shakers             :             .-  :       164 

improved  method  of  pressing-        :  167 

medicinal  properties  of        :  :         ib 

bottling  of                 :             :             :  165 

useful  method  to  preserve          :  :        ib 

Cider  wine                :             :              :             :  169 

Cider  mill  and  press  improved             :  :       167 

Coxe  William  orchard  and  cider  establishment    122 

Account  of  distilleries  of  spirit  from  cider  171 

the  use  of  apples  for  hogs  and  horses  172 

Curculio,  account  of  by  Dr.  Tilton,             :  112 

Currants,  how  cultivated             :               :  225 

Currant  wine,  how  made                 :  :       226 

D 

Decortication  or  disbarking  fruit  trees      -  84 

E 

Engrafting,  the  art  not  traced  to  its  origin  33 

proper  season  for               -  35 

choice  of  scions           -             -  ib 

when  scions  should  be  taken  and 

how  preserved     -             -  ib 

modes  Of  grafting              -  -36 

whip  grafting                           -  37 

tongue  grafting                 -  ib 

cleft  grafting               -            -  ib 

crown  grafting    -  38 

side  grafting  ib 

root  grafting        -             -  ib 

new  mode  of  grafting-  39 

extreme  branch  grafting  -       ib 

compositions  used  for  grafting  37 

causes  of  failure  in  grafting  -       41 

Engrafted  fruit  not  permanent                i    -  24 

F 

Fire  Blight     -  -     181 

Flax  shaws  useful  round  fruit  trees  62 

Forsyth  heads  down  old  apple  trees     -  -      7? 


234  1ND2X. 

Forsyth's  composition  to  be  applied  to  fruit  tree?  ^ 

heads  down  old  pear  trees              -  7% 

his  management  of  peach  trees            -  199 

of  cherry  trees    •  216 

Fruit,  directions  for  gathering  and  preserving  118 

Inoculation,  see  budding 

K 

Kenrick's  method  of  cultivating  nursery         -  3t 

remedy  against  canker  worms  93 

nursery  establishment         -             -  124 

Knight's  sentiments  relative  to  fruit  11 

recommends  apple  juice  boiled  down 

for  use  on  long  voyages        -  14 
experiments  for  the  production  of  new 

varieties  20,  21 

theory  of  the  motion  of  sap         -  30 

method  of  reclaiming  old  pear  trees  180 

new  varieties  of  pears    -            -  193 

L 

Lice  infesting  young  orchards  in  maine          -  110 

remedy  against     -  111 

M 

Manuring  fruit  trees,  utility  of            -  59 

b»st  kinds  of  manure       •  60 

Moss  and  scaly  bark  on  trees  -  -84 

N 

Nectarines,  cultivation  of  214 

list  of  -  215 

Nursery  30 

soil  and  situation  for  •  ib 

method  of  planting  apple  seeds  in  31 

Nursery  pruning  47,  49 

o 

Orchard  planting  and  culture            :            :  50 

most  eligible  soil  and  situation  for  ib 

proper  season  for  planting  53 

proper  distance  for  planting  trees  in  52 

Orchard  pruning-                 :             :             :  65 

former  errors  in        .-            :  66 

propes  season  for            :  67 

P 

Peaches             :             :             :             :  195 

method  of  propagating        :            t  196 


INDEX.  235 

Peaches,  budded  or  grafted  on  other  stocks  1 97 

qualities  of  :  :  :  209 

divided  into  freestones  and  clingstones       ib 

list  of  preferable  peaches         :         209—214 

Peach  Trees,  liable  to  premature  decay        :         196 

cannot  be  reared  where  old  ones 

have  died  :  :  ib 

method  of  treatment  by  Forsyth         199 
lime  or  ashes  to  be  applied  to  their 

roots  :  :         :         208 

soft  soap  applied  to  their  trunks        200 
Cobbett's  method  of  pruning  198 

disease  called  the  yellows,contagious  208 
method  of  preventing  injury  from 

the  fly  and  worm         :         :  .      200 
best  method  of  cultivating          202,  204 
Prince  William,  Esq.  :  :  123 

notices  disease  of  pear  trees        182 
peach  trees      208 
catalogue  of  ornamental  trees    227 
Pears,  list  of  :  :  184 

Amory  184.  Beurre  Knox  193.  BenselPs  win- 
ter 184.  Broca's  berg-amot  ib.  Brown  beurre  ib. 
Catharine  i&.  Chaumontelle  ib.  Colmart  ib.  Cras- 
sane  185,  Cassimont  193,  Colmar  d'Hyver  194, 
Early  summer  bergamot  185,  Easter  bergamot  ib. 
Epargne  ib.  Fine  gold  of  summer  ib.  Florelle 
194,  Garden  pear  185,  German  muscadell  ib* 
Green  Catharine  or  spice  Catharine  186,  Greco 
summer  sugar  pear  ib.  Grey  butter  pear  ib.  Har- 
denpont  de  Printemsl94,  Holland  table  pear  186, 
Jargonelle  ib.  White  butter  pear  ib.  Little  mus- 
cat 187.  Mons  Jean  ib.  Mogul  summer  ib.  Non- 
pareil bergamot  ib.  Orange  pear  ib.  Pound  pear 
ib.  Maria  Louise  193,  Napoleon  ib.  Tillington 
ib.  Urbaniste  ib.  Passe  colmar?194,  Princes 
pear  138,  Radish  pear  ib.  Rousseline  ib.  Sarasin 
ib.  Seckle  pear  ib.  Red  bergamot  192,  Summer 
good  Christian  ib.  Virgouleuse  ib.  Winter  baking 
pear  ib.  Winter  good  Christian  ib.  Winter  thorn 
ib.  Saint  Germain  190.  Skinless  pear  ib.  Squash 
pear  ib.  Saint  Michaels  191,  Summer  beurre  or 
butter  pear  of  summer  ib. 
Pear  Trees  well  adapted  to  the  soil  and  climate 
of  New-England  :  :  1?5 


T33  INDEX. 

Pear  tree3  may  be  grafted  on  a  quince  stock  17f* 
benefited  by  washing-  with  soft  soap  177 
method  of  treating-  when  decayed  178 
method  of  reclaiming-  when  unproduc- 
tive by  Mr.  Knight  :  18-3 
extraordinary  produce  after  heading 

down              :              ;              :  179 

•    too  very  old  ones             :             :  183 

disease  of             :             :             :  181 

Perry,             :             :                 :                 :  183 

Plum  trees,  how  propagated                  :  223 

disease  of               :                     :  ib 

Plums,  list  of  224 

Pomona  wine                -             -  168 

Potash,  solution  of,  remedy  ag-ainst  insects  77 

Pruning  fruit  trees          -  47, 65 

Q 

Quince  tree                          -  194 

R 

Ringing-  fruit  trees                                      -  28 

S 

Spring  frosts,  affecting  the  blossoms          -  86 

Sap,  theory  of  the  circulation  of  29 

Seaweed  applied  to  fruit  trees         -  62 

Scions  when  to  be  taken  from  the  tree        -  35 

how  preserved         -                              -  ib 

importance  of  a  proper  choice  of  ib 

Slug- worm,  description  of                -                -  109 

remedy  for                -               -  ib 

Stumming  casks  for  cider                                 -  154 

T 

Tanner's  bark,  utility  of  80,  107, 110 

Tobacco  and  lime,  a  remedy  against  insects  77,  116 

V 

Vinegar,  various  methods  of  making  from  apple 

juice                         -  173 

w 

Wine  made  from  cider                         -  169 

Pomona                          -  168 

observations  cn}  by  Dr«  Mease  ib 


14  DAY  USE 

RETURN  TO  DESK  FROM  WHICH  BORROWED 

LOAN  DEPT. 

RENEWALS  ONLY— TEL.  NO.  642-3405 

This  book  is  due  on  the  last  date  stamped  below,  or 

on  the  date  to  which  renewed. 
Renewed  books  are  subject  to  immediate  recall. 

J? 


DEP 


LD  21A-40m-2,'69 
(J6057slO)476 — A-32 


General  Library 

University  of  California 

Berkeley 


YC 1 08360 


